La cuisine creole : a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine

THE LIBRARY
OF

THE UNIVERSITY
OF CALIFORNIA

The Gastronomy Collection of
George Holl

AGRIC.

LIBRARY

; 4- *.

LA CUISINE CREOLE

A COLLECTION OF
CULINARY RECIPES

From Leading Chefs and Noted Creole House¬
wives , Who Have Made New Orleans
Famous for Its Cuisine

5

SECOND EDITION

NEW ORLEANS:

F. F. HANSELL & BRO., Ltd.

COPYRIGHT

1885

HAMMOND PRES3
W. B. CONKEY COMPANY
CHICAGO

ri oX

INTRODUCTION

“La Cuisine Creole” (Creole cookery) partakes of
the nature of its birthplace — New Orleans — which is
cosmopolitan in its nature, blending the characteristics
of the American, French, Spanish, Italian, West Indian
and Mexican. In this compilation will be found many
original recipes and other valuable ones heretofore un¬
published, notably those of Combo file, Bouille-abaisse,
Courtbouillon, Jambolaya, Salade a la Russe, Bisque of
Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot,
together with many confections and delicacies for the
sick, including a number of mixed drinks. Much do¬
mestic contentment depends upon the successful prepa¬
ration of the meal; and as food rendered indigestible
through ignorance in cooking often creates discord and
unhappiness, it behooves the young housekeeper to
learn the art of cooking.

It is the author’s endeavor to present to her a number
of recipes all thoroughly tested by experience, and em¬
bracing the entire field of the “Cuisine,” set forth in
such clear, concise terms, as to be readily understood
and easily made practicable, thereby unveiling the
mysteries which surround her, upon the entree into the
kitchen. Economy and simplicity govern “La Cuisine
Creole ’ 9 ; and its many savory dishes are rendered palat¬
able more as the result of care in their preparation than
any great skill or expensive outlay in the selection of
materials. The Creole housewife often makes delicious
morceaux from the things usually thrown away by the
extravagant servant. She is proud of her art, and de¬
servedly receives the compliments of her friends. This
volume will be found quite different from the average
cook-book in its treatment of recipes, and is the only
one in print containing dishes peculiar to “la Cuisine
Creole.”

Digitized by the Internet Archive
in 2006 with funding from
Microsoft Corporation

https://archive.org/details/lacuisinecreolecOOhearrich

LA CUISINE CREOLE

SOUP

Soup being the first course served at all ordinary din¬
ners, we make it the basis for preliminary remarks.
Nothing more palatable than good, well-made soup, and
nothing less appetising than poor soup. Now to attain
perfection in any line, care and attention are requisite,
careful study a necessity, and application the moving
force. Hence, cooking in all its branches should be
studied as a science, and not be looked upon as a hap¬
hazard mode of getting through life. Cooking is in a
great measure a chemical process, and the ingredients
of certain dishes should be as carefully weighed and
tested as though emanating from the laboratory. Few
female cooks think of this, but men with their superior
instinctive reasoning power are more governed by law
and abide more closely to rule; therefore, are better
cooks, and command higher prices for services.

Now, with regard to soup making, the first care is to
have the fire brisk, the vessel in which it is cooked
thoroughly cleaned and free from odor. To insure this,
keep one vessel sacred to soup as nearly as possible ; and
after serving wash the pot with potash water, or take a
piece of washing soda the size of a nutmeg, dissolve in

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LA CUISINE CREOLE

hot water and then cleanse the vessel. A good workman
is known by his tools, so also a good cook will look well
to the utensils before commencing operations. Good
results follow carefulness.

Soup must have time to cook, and should always boil'
gently, that the meat may become tender, and give, out
its juices. Allow a quart of water and a teaspoonful of
salt for each pound of meat. Soup meat must always be
put down in cold water. Skim well before it comes to
the boiling point, and again skim off superfluous fat be¬
fore putting in the vegetables. The vegetables most
used in soups are carrots, leeks, parsley, turnip, celery,
tomatoes, okras, cabbage, cauliflower, peas and potatoes.

One large leek, two carrots, one bunch of parsley, two
turnips and a potato, will be enough for one pot of soup.
One head of celery, two leeks, two turnips, and five or
six small potatoes will be enough another time. Six
tomatoes skinned, the juice strained from the seeds,
a leek, a bunch of parsley, and six potatoes will
answer for another style ; a carrot, some cabbage, toma¬
toes, and potatoes will do another time. Okra alone is
vegetable enough for a gombo, unless onion is liked with
it. Green peas, lettuce, and new potatoes are enough
for spring lamb soup. Vermicelli and macaroni are for
chicken, lamb or veal soup, with the addition of onion
if liked.

It is well to prepare the vegetables when the meat is
put over the fire to boil; allow a quart of water to a
pound of meat. Trim and scrape carrots, then cut or
grate them. Wash parsley and cut it small. Pare tur¬
nips and cut them in slices a quarter of an inch thick.
Cut leeks in thick slices. Cut celery in half lengths ; the
delicate green leaves give a fine flavor to the soup.

LA CUISINE CREOLE

3

Pour boiling water on tomatoes, which will cause the
skins to peel off easily; when cool, squeeze out the
seeds, and reserve the juice for use in soup.

Shave cabbage in thin slices. Slice okra for gombo or
okra soup. Pare the potatoes, shell the peas, and cut
off green corn from the cob, for all these add fine flavor
to soup.

To color soup brown, use browned flour or a little
burnt sugar. Spinach leaves give a fine green color.
Pound the leaves, tie them in a cloth, and squeeze out
all the juice which add to the soup five minutes before
serving. This is also used to give color to mock-turtle
soup.

You may color soup red by putting in the strained
juice of tomatoes, or the whole tomato, if it is run
through a sieve ; grated carrot gives a fine amber color ;
okra gives a pale green.

For white soups, which are made of veal, lamb, and .
chicken, white vegetables are best, such as rice, pearl
barley, vermicelli, and macaroni ; the thickening should
then be made of unbrowned flour.

STOCK FOB SOUP

Stock in its composition is not confined to any set
rules for any particular proportions. All cook books
give particular as well as general directions for
its manufacture; but all cooks know that the most
economical plan is to have a general stock-pot, where,
or into which, you can throw any pieces of beef or any
piece of meat from which gravy can be extracted —
bones, skin, brisket or tops of ribs, ox-cheek, ham, trim-

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LA CUISINE CREOLE

mings of turkey and other fowls, pieces of mutton, ba¬
con, veal, game, etc., etc. In fact, anything that will
become a jelly will assist in making stock. To this
medley of ingredients add pepper, salt, spices, herbs,
carrots cut small, onions, and curry, if wished, etc.,
and stew all to a rich consistency over a slow tire, and
then remove to cool. When cool, or rather cold, every
particle of fat must be removed and stock poured clear
of all sediment ; it is now ready for use. When very rich
soup is desired, the jelly from a cow-heel, or lump of
butter rolled in flour, must be added to the stock.

TO CLARIFY STOCKS OR SOUPS

The whites of two eggs to about four quarts of stock
or soup ; two pints and a half of cold water.

Whisk the whites of two fresh eggs with half a pint of
water for ten minutes ; then pour in very gently the four
quarts of boiling stock or soup, stirring it all the time.
Place the stewpan over the fire, and skim the mixture
till clear before allowing it to boil. When on the point
of boiling, stir rapidly ; then place it a little back from
the fire, and let it settle till the whites of the eggs be¬
come separated. Strain it through a fine cloth placed
over a sieve, and it will be clear and good.

STOCK FOR GRAVIES

Cut the meat from a knuckle of veal, and put it, with
a pound of lean beef, into two quarts of water ; add one
table-spoonful of salt and a teaspoonful of pepper;
cover it close, and let it stew until the meat is very ten¬
der; then strain it and keep it for rich soups or gravies,

LA CUISINE CREOLE

5

as thinning them with water spoils them. Always keep
a pot or stewpan in which to throw all nice pieces of
meat left from dinner, also any steak, bones, chicken
wings, etc., etc. This makes a reserve of stock with
very little fresh meat. It is useful and economical, and,
being without vegetables, never sours. In making oys¬
ter soup use a pint or so of this stock to the usual quart
of oysters and a pint of milk.

PLAIN BEEF SOUP

Five pounds of the leg or shin of beef ; one gallon of
water ; a teaspoonful of salt ; two heads of celery ; five
carrots ; three onions ; four turnips ; two tomatoes, and
a bunch of sweet herbs. Boil four hours and a half.

Cut the meat in two or three pieces, and put them
into a pot with a gallon of cold water, which gradually
soaks out the juices of the meat before coming to the
boil. Salt well, then skim as the soup heats. Boil
slowly with a regular heat for about four hours ; then
add two heads of celery, five carrots cut small, two to¬
matoes, three onions sliced and fried, and the sweet
herbs tied up in muslin. The turnips should be added
half an hour before serving. If any portion of the meat
is required for the table, take it from the soup about
two hours before- dinner. Let the remainder be left in
the soup, which must be strained through a hair sieve
before it is served.

SOUP ET BOUILLI

Six or eight pounds of a brisket of beef ; three car¬
rots; four turnips; two onions; six cloves; two heads
of celery ; one clove of garlic ; a bunch of sweet herbs ; a

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LA CUISINE CREOLE

little salt ; a piece of butter ; a little flour ; one French
roll ; a tablespoonful of French mustard.

Put the beef into a pot and cover it with water, and
when it boils take off the scum as it rises ; then draw it
to the side of the fire to stew slowly for five or six
hours, with the carrots, turnips, celery, garlic, bunch of
sweet herbs, and the onions stuck with cloves. When
done lay the bouilli on a hot dish, and strew over it
some carrots, turnips and the stalks of celery, previ¬
ously boiled and cut into shapes. Add to it a sauce made
of a little of the soup, thickened with flour fried in but¬
ter, and seasoned with pepper and salt. Strain the
soup over a French roll placed at the bottom of the
tureen and serve. The bouilli may have a spoonful of
French mustard added to the soup sauce.

BROTH IN HASTE

Cut some rare roast meat or broiled steak very fine.
To a teacupful of the cut meat put a pint and a half
of boiling water; cover it, and set it on the fire for ten
minutes ; season to taste. Roll a cracker fine, and put
in with the meat. This broth is both excellent and
convenient for invalids or children.

PLAIN CHICKEN-BROTH FOR AN INVALID

Cut a young fowl into four parts, wash well in cold
water, put the pieces in a stewpan with one quart of
cold water and a little salt; let it boil gently, skim it
well; add the white heart of a head of lettuce and a
handful of chervil. Boil the broth for an hour, then
strain it into a bowl. Two tablespoonfuls of pearl bar¬
ley added to the broth when first put on makes it quite
nourishing for an invalid.

LA CUISINE CREOLE

7

CRAYFISH-BROTH FOR PURIFYING THE BLOOD

Take two pounds of the lean part of very white veal,
chop it very fine ; add to it three dozen crayfish and a
handful of green chervil; pound them together to
thoroughly bruise the crayfish ; then put the whole into
a stewpan, and pour upon it three pints of cold spring
water; add a little salt, and place the stewpan on the
stove to boil. After half an hour, set it back on the
stove, and let it simmer very gently for an hour, then
strain. It should be taken fasting to insure its best
effect.

SOUPE MAIGRE, WITHOUT MEAT, FOR LENT

Melt half a pound of butter in a stewpan, put in six
onions sliced; add two heads of celery cut small, one-
half a head of white cabbage, and a bunch of chopped
parsley ; let them boil twenty minutes, then stir in three
rolled crackers ; pour in two quarts of boiling milk, or
milk and water; let this boil up gently for half an hour,
and just before serving stir in two well-beaten eggs.

CHICKEN SOUP. YELLOW AND VERY RICH

Take two pounds of veal, half as much beef or lamb,
and one small chicken cut up ; boil them in three quarts
of water, skim off all the scum as it rises ; slice a leek or
two onions, grate a large carrot or two small ones ; put
all these to the soup; add two tablespoonfuls of salt
and one of pepper. Let it boil gently for two hours,
then add a spoonful of butter worked in flour; cover
this for fifteen minutes, and serve in a tureen. Take the
chicken into a deep dish, put over it butter, pepper, and
sprigs of parsley; or you may chop the chicken up,

8

LA CUISINE CREOLE

season with pepper, salt, butter, and an egg ; form into
balls, roll them in flour, and drop them in a few minutes
before serving.

VEAL GRAVY SOUP

Throw into a stewpan one pound veal cutlet, three
slices of ham, two tablespoonfuls of lard, and let them
fry gently; then, before browning, add three sliced
onions, two carrots, two parsnips, a head of celery, and
a few cloves. Let them cook slowly till lightly browned,
then add a pint and a half of boiling broth or water ; let
this cook for an hour, and then put in a cup of mush¬
rooms ; skim and strain for use.

SCOTCH BARLEY BROTH. CHEAP AND SUBSTANTIAL

Wash half a pound of Scotch barley in cold water;
put it in a pot with four or five pounds of shin beef
sawed into small pieces, cover it with cold water and
set it on the fire. When it boils skim it well, and then
add three onions. Set it near the fire to simmer gently
for two hours. If much fat rises skim again; then add
two heads of celery and a couple of turnips cut into thin
pieces. Season with salt, and let it boil for an hour and
a half. Take out the meat on a platter and cover to
keep warm ; then pour the soup in a tureen and serve.

CONSOMME OF BEEF AND FOWL

Take two pounds of lean beef and a fowl half roasted
and cut in pieces, put into a saucepan, which must be
filled with stock or plain broth ; skim it well, salt it to
taste, and add two carrots, two onions, a head of celery
or a pinch of celery seed, also a little thyme, a whole

LA CUISINE CREOLE

9

pepper, mace, and a bay leaf. Let it simmer gently for
three or four hours, then strain through a coarse cloth ;
free it entirely from fat, and clarify it with the white of
an egg.

WHITE CONSOMME OF FOWL

Take one or twTo fowls, old or young. Let them lie
half an hour in cold water to cleanse from the blood,
then drain and put them in a pot ; fill it with water, let
it boil, then skim it. Add one large carrot, or two small
ones, two turnips, one onion, one head of celery, two
cloves, a piece of mace, a little salt. Let it boil gently
for two hours if the chickens are young; if old, three
hours. When they are tender, skim off the fat, and pass
the consomme through a sieve. This consomme may
be considered a basis for all white soups, as well as
white sauces, and should be used instead of water for
filling them up.

PLAIN VERMICELLI SOUP, NO. 1

Put a soup-bone, weighing from two to three pounds,
or a brisket of beef, into four quarts of water ; add two
onions, two carrots, and two turnips ; salt to taste, and
place over the fire to boil for three hours ; then remove
and strain ; put back on the stove, and add a quarter of
a pound of vermicelli, and let it boil till tender ; serve
with tomatoes.

VERMICELLI SOUP, NO. 2

Cut about four pounds of knuckle of veal, one pound
and a half of the scrag of mutton, and a few slices of
ham into small pieces ; put them into a saucepan with
one onion stuck with cloves, and four ounces of butter;

10

LA CUISINE CREOLE

then add the carrots, mace, hunch of sweet herbs, one
anchovy, and the celery. Mix all together, cover it close,
and set it over the fire till all the gravy has been ex¬
tracted from the meat; pour the liquor into a bowl, let
the meat brown in the pan, and add to it four quarts
of water ; boil it slowly till it is reduced to three pints,
strain it, and stir in the gravy drawn from the meat.
Set it over the fire, add the vermicelli, one head of cel¬
ery cut fine, a little cayenne, and salt; boil it up for ten
minutes. Lay a French roll in the tureen, pour the soup
over it, and strew some vermicelli on the top.

BAKED SOUP

Cut the beef or mutton and the vegetables in pieces,
season them with salt and pepper, and put them into a
jar with a pint of peas and the Patna rice. Pour in
four quarts of water, cover the jar very closely, and
set it in the oven to bake. When done, strain it through
a sieve, and serve it very hot.

VERMICELLI OR MACARONI SOUP

Swell a quarter of a pound of vermicelli or macaroni
(whichever is preferred) in a quart of warm water for
one hour ; then add it to some good stock or plain veal,
chicken or beef soup; add a spoonful of butter and half
a pint of stewed tomatoes just before the soup is
served. This is a very fine soup, and is especially nour¬
ishing for delicate stomachs.

GREEN PEA SOUP, WITHOUT MEAT, FOR LENT

Put two pints of green peas in two quarts of water,
boil until the peas are very soft ; then add three or four

LA CUISINE CREOLE

11

onions, two heads of celery, a carrot, and a turnip, all
cut small; season with salt to taste, add a little butter,
and boil for two hours. If it becomes too thick, add one
pint of boiling water. The peas may be boiled the day
before, and kept over for convenience, if desired. This
recipe is intended for green peas but it may be made
with dried peas also, and the longer they boil, the bet¬
ter the soup will be. Do not add the vegetables until
the day it is wanted.

TOMATO SOUP WITH VEGETABLES. VERY FINE

Cut small, three carrots, three heads of celery, four
onions and two turnips ; put them into a saucepan with
a tablespoonful of butter, a slice of ham and a half cup
of water ; let them simmer gently for an hour ; then if a
very rich soup is desired add to the vegetables two or
three quarts of good soup stock, made by boiling a beef
bone in three quarts of water until the meat is tender.
Let all boil together for half an hour, and then add
ten or twelve ripe tomatoes and a half-dozen whole pep¬
pers. It should cook for another hour or so. It must
then be strained through a sieve or coarse cloth. Serve
with toasted or fried bread cut in bits in the tureen.
This is an elegant family soup, particularly nice in sum¬
mer when the vegetables are fresh.

CHEAP WHITE SOUP

Chop up any remains you may have of cold veal,
chicken, game or rabbit roasted dry. Grate them, beat
them in a mortar, and rub them through a sieve. Then
add to the panada a quart of stock, put it into a sauce¬
pan and cook. Pay great attention to skimming as it
boils.

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LA CUISINE CREOLE

QUEEN VICTORIA *S FAVORITE GREEN PEA SOUP

Take two quarts of green peas, a double-handful of
parsley, four stalks of green mint, and a good handful
of green onions. Have ready two quarts of veal or beef
stock, place it on the fire, throw in the above peas, mint
and onions. Let them all boil; when they are thor¬
oughly done take them out, drain them and pound them
well together. Put them in the stewpan again with the
liquor ; warm it and run it through a sieve. Add at the
last moment a half pound of butter and a spoonful of
sugar. Serve with fried bread.

ECONOMICAL GREEN PEA FAMILY SOUP WITH EGG
DUMPLINGS

Take a quart of shelled English peas for a large
family, but if for a small family a pint will do. Put on
the fire a veal bone or half a chicken ; if a pint only of
peas is used add any broiled steak, bones, nice scraps,
or a small beef marrow bone ; set it on the fire with a
gallon of water and let it boil two hours. Then tie up
in a muslin bag, one coffeecupful of the green peas ; let
the others stand in a cool place until wanted. Put this
bag of peas into the pot with the beef and chicken stock,
and let them boil until the peas are perfectly done. Skim
out the peas, meat and bones, and add the rest of the
peas, and let them boil gently. While these are cooking
pour the peas in the bag into a pan and mash them
smoothly; then add to them a batter made with two
eggs, a spoonful of milk and flour. Add to the boiling
peas a spoonful of butter and a little eschalot, if the
flavor of onion is liked ; then drop the batter in gently,
a little at a time, in small round dumplings, and when

LA CUISINE CREOLE

13

they boil up your soup is ready to serve. This is an
excellent spring soup, and is improved by adding let¬
tuce heads, but they must be taken out before the dump¬
lings are put in, as they give a dark color if left in too
long.

CLEAR PEA SOUP

Take two quarts of good beef or veal soup stock —
which is better for being boiled the day before ; into this
put a quart of young green peas, heads of lettuce, and
a sprig of mint ; add salt and pepper to taste.

DRIED SPLIT-PEA SOUP

Take a good beef marrow-bone of one or two pounds
weight, or the remains of roast beef-bones and gravy;
add a slice of ham. Put these in a pot with a gallon of
cold water; throw in the pot two cups of split peas or
small white beans, two carrots, two turnips, two large
onions or three small ones, a stalk of celery cut in
pieces, a bunch of thyme, and a teaspoonful of mixed
black and red pepper. When the vegetables are quite
soft, which will be in about two hours, take the soup
from the fire, strain it through a sieve or coarse cloth ;
add salt, and put on the fire again and boil for a few
moments ; then pour it over toasted bread.

GREEN CORN SOUP. VERY DELICATE

Cut corn from the cob until you have at least a pint ;
cover it with a quart of sweet milk. Let it boil half an
hour, add a teaspoonful of salt, skim it carefully, then
throw into it a piece of butter the size of a hen’s-egg
and pepper to suit your taste. Serve with rolls or
toasted bread.

2 — Jan. 22.

14

LA CUISINE CREOLE

OYSTER SOUP. DELICATE

Take tlie oysters from their liquor. To every quart
of the liquor add a pint of water or milk (milk is pref¬
erable) ; season with salt, pepper, butter, and toasted
bread-crumbs that have been toasted and pounded.
When this has boiled, put in a quart of oysters to two
quarts of liquor. Let all boil a few minutes, and serve.

ANOTHER OYSTER SOUP. VERY STRENGTHENING

Take a knuckle of veal or a piece of lamb; allow a
quart of water and a teaspoonful of salt to each pound ;
set it over the fire, let it come to a boil, skim it well and
then set it back on the stove. Let it simmer for two
hours. This will form a fine, strong, nourishing stock
for the soup. Take out the meat, and skim the stock
clear ; put in half a pound of rolled crackers and a quart
of nice oysters. Let it boil up, and finish by putting in
a large tablespoonful of butter, and pepper and salt to
taste. Macaroni or vermicelli can be substituted for
the crackers, if preferred.

TURTLE SOUP FOR A LARGE COMPANY, NO. 1

Cut the bead off the turtle the day before you dress
it, and drain the blood thoroughly from the body. Then
cut it up in the following manner: Divide the back,
belly, bead and fins from the intestines and lean parts.
Be careful not to cut the gall bag. Scald in boiling
water to remove the skin and shell. Cut up in neat
pieces and throw into cold water. Boil the back and
belly in a little water long enough to extract the bones
easily. If for a large company a leg of veal will also be
required, and a slice of ham, which must be stewed with

LA CUISINE CREOLE

15

the lean parts till well browned ; then add boiling water,
and the liquor and bones of the boiled turtle. Season
with sliced lemon, whole pepper, a bunch of parsley,
two leeks sliced, and salt to taste. Let this all boil
slowly for four hours then strain. Add the pieces of
back, belly, head and fins (take the bones from the fins),
pour in half a pint of Madeira wine and a quarter of a
pound of good sweet butter, with a tablespoonful of
flour worked in it ; also, a lemon sliced thin. Let it boil
gently for two hours, then serve.

In cutting up the turtle great care should be taken
of the fat, which should be separated, cut up neatly,
and stewed till tender in a little of the liquor, and put
into the tureen when ready to serve. Garnish with the
eggs, if any; if not, use hard-boiled eggs of fowls.

TURTLE SOUP NO. 2

Put on, at an early hour in the morning, eight pounds
of beef or veal, one pound of ham or bacon, eight on¬
ions, with pepper, salt, and sweet herbs to taste. Make
a rich soup of this, and add to it the liquor of a boiled
turtle ; season very high with wine, spice, cayenne, and
catsup. Put in the flesh of the turtle, prepared as in
recipe No. 1 — do not use the eyes or tongue. Let this boil
up till tender, and serve with force-meat balls in tureen.
Curry powder will give a higher flavor to soups than
spice.

PLAIN MOCK-TURTLE SOUP

Boil a calf’s-head until very tender; take out the
head, strain the liquor, and skim off the fat when cold,

16

LA CUISINE CREOLE

and keep till following day. Cut up the meat of the
head and brain, and add to the liquor ; place over the
fire, after seasoning to taste with pepper, salt, mace,
cloves, sweet, herbs, and onions. Let it stew an hour,
then add a tumbler of white wine, and it is ready for the
force-meat balls. For the balls, chop a pound of lean
veal with half a pound of salt pork ; add the brains of
the calf’s-head, seasoned with pepper, salt, mace,
cloves, sweet herbs, or curry powder. Make into balls
the size of the yolk of an egg ; boil part in the soup, fry
the rest for a separate dish.

MOCK-TURTLE SOUP NO. 2

Put into a pot a knuckle of veal, two calf’s feet, two
onions, a few cloves, pepper, allspice, mace and sweet
herbs; cover them with water; tie a thick paper over
the pot, or cover it close. Let it stew four hours Re¬
move from the fire and let it cool. When cold take off
the fat very nicely, cut the meat and feet into bits an
inch square, remove the bones and coarse parts; then
place over the fire again to warm. Add a large spoonful
of walnut catsup, one of mushroom catsup, a little
mushroom powder, or a few mushrooms, and the jelly
of the meat. When hot, serve with hard eggs, force¬
meat balls, and the juice of one lemon.

MOCK-TURTLE SOUP. EXCELLENT, NO. 3

Clean a calf’s head nicely, split it and take out the
brains ; put the head into considerably more water than
will cover it. Let it boil gently, and skim it carefully ;
when very tender take it out and cut in small pieces.
Put into the boiling soup three pounds of beef and a
knuckle of veal with all the bones broken fine. Add to

LA CUISINE CREOLE

17

this four or five onions, a carrot and turnip sliced, and
a bunch of sweet herbs. Let it boil gently for three
hours. Parboil the tongue and brains of the calf’s head,
and add them when the soup is nearly done. Let it
cool and take off the fat.

To finish it for the table, melt a quarter of a pound
of nice fresh butter, add a handful of flour and stir over
the fire till the butter and flour are brown ; add to this
a little of the soup, a few sprigs of parsley and sweet
basil ; boil it for fifteen minutes and add it to the soup,
together with two tablespoonfuls of catsup, the juice of
a lemon, and salt to taste. It is usual to add a pint of
sherry. When dished in the tureen, put in two dozen
egg balls.

EGG BALLS FOR MOCK-TURTLE SOUP

Make a paste of the yolks of four hard-boiled eggs
and the white of two raw ones; season with salt and
cayenne pepper. Take bits of the paste the size of small
marbles, run them in flour and roll into balls ; fry care¬
fully in butter and drop into the soup.

OX-TAIL SOUP

Cut each joint of two ox-tails with a meat-saw, steep
them in water for two hours ; then place them in a stew-
pan with three carrots, three turnips, three onions, two
heads of celery, four cloves, and a blade of mace.

Fill up the stew-pan from the boiling stock-pot ; boil
this over a slow fire until done and the joints quite ten¬
der. Take them out, cool them, and clarify the broth.
Strain this into a soup-pot, put with it the pieces of
ox-tail, some olive shaped pieces of carrot and turnip

18

LA CUISINE CREOLE

which have been boiled in a little of the broth ; add to
this when it has boiled half an hour a small lump of
sugar and a little red pepper. This soup is excellent,
and may be served with any kind of vegetables strained
in it, such as puree of peas, carrots, turnips, or celery.

BABBIT SOUP

Cut one or two rabbits into joints ; lay them for an
hour in cold water; dry and fry them in butter until
they are half done ; place the meat in a saucepan with
four or five onions and a head of celery cut small ; add
to these three parts of cold water and a cup of peas,
either green or dry ; season with pepper and salt, then
strain and serve it. Some like it unstrained.

REMARKS ON GOMBO OF OKRA OR FILEE

This is a most excellent form of soup, and is an eco¬
nomical way of using up the remains of any cold roast¬
ed chicken, turkey, game, or other meats. Cut up and
season the chicken, meat, or other material to make
the soup ; fry to a light brown in a pot, and add boiling
water in proportion to your meat. Two pounds of meat
or chicken (bones and all), with a half pound of ham,
or less of breakfast-bacon, will flavor a gallon of soup,
which, when boiled down, will make gombo for six peo¬
ple. When the boiling water is added to the meat, let it
simmer for at least two hours. Take the large bones
from the pot, and add okra or a preparation of dried
and pounded sassafras leaves, called filee. This makes
the difference in gombo. For gombo for six people use
one quart of sliced okra ; if filee be used, put in a coffee-
cupful. Either gives the smoothness so desirable in

LA CUISINE CREOLE

19

this soup. Oysters, crabs, and shrimp may be added
when in season, as all improve the gombo. Never strain
gombo. Add green corn, tomatoes, etc., etc., if desired.
Serve gombo with plain-boiled rice.

GOMBO WITH CRABS, OR SHRIMP

To a pound of beef add half a pound knuckle of ham ;
chop up both in inch pieces and fry them brown in two
tablespoonfuls of boiling lard; add to them four large
crabs cut up, or a pound of peeled shrimps, or both if
desired ; cut into this four dozen small okra pods, one
large onion, a little red pepper, and salt to taste. Let all
simmer on a slow fire for about twenty minutes ; then
fill up with warm water, enough to cover the contents
two inches deep. Let this boil for two hours. If it be¬
comes too thick, add as much water as required. If pre¬
ferred a chicken can be used instead of the beef.

SIMPLE OKRA GOMBO

Chop a pound of beef and half a pound of veal brisket
into squares an inch thick ; slice three dozen okra pods,
one onion, a pod of red pepper, and fry all together.
When brown pour in half a gallon of water ; add more as
it boils away. Serve with rice as usual.

OYSTER GOMBO WITH FILEE, HO. 1

Take a grown chicken, fifty oysters, and a half-pound
of ham to flavor the gombo. Cut up two onions fine, fry
them in lard and thicken the gravy with flour ; a tea¬
spoonful will be enough. Cut up the chicken and ham,
and put them to fry with the onions. Let all cook gen¬
tly till brown, then put in a pint of boiling water and

20

LA CUISINE CREOLE

boil the chicken until it is almost in pieces. Half-an-
hour before dinner pour in the oysters and their liquor.
When ready for the table take a large spoonful of fresh
powdered sassafras leaves or filee, wet it with a little of
the soup, and stir it into the soup. If not thick or ropy
enough, stir in another spoonful. Do not let the soup
boil after the filee is put in, but remove it from the fire,
or serve it immediately.

GOMBO FILEE WITH OYSTERS, NO. 2

Fry a tablespoonful of flour in a tablespoonful of
lard. Let it brown slowly so as not to scorch. Boil the
liquor of two quarts of oysters, and when it is boiling
throw in a cupful of cut leeks or onions, a large slice of
ham, some parsley, and stir in the browned flour. Let
this cook fifteen minutes; then pour in two quarts of
oysters. Let them boil a few minutes, season with salt
and pepper ; take out the parsley and sift in half a cup
of dried and pounded fresh filee ; if not fresh more will
be required.

CHICKEN GOMBO WITH OYSTERS

Take a young chicken, or the half of a grown one;
cut it up, roll it in salt, pepper and flour, and fry it a
nice brown, using lard or drippings, as if for fricassee.
Cut up a quart of fresh green okras, and take out the
chicken and fry the okra in the same lard. When well
browned return the chicken to the pot and boil. Add
to it a large slice of ham ; a quarter of a pound will be
about right for this gombo. Pour onto the chicken,
ham and okra, half a gallon of boiling water, and let it
boil down to three pints. Ten minutes before serving

LA CUISINE CREOLE

21

pour into the boiling soup two dozen fine oysters with
half a pint of their liquor. Let it come to a good boil,
and serve it with well-boiled rice.

MAIGRE OYSTER GOMBO

Take 100 oysters with their juice, and one large
onion ; slice the onion into hot lard and fry it brown,
adding when brown a tablespoonful of flour and red
pepper. When thick enough pour in the oysters. Boil
together twenty minutes. Stir in a large spoonful of
butter and one or two tablespoonfuls of filee, then
take the soup from the fire and serve with rice.

MAIGRE SHRIMP GOMBO FOR LENT

Boil a pint of shrimps in a quart of water ; give them
only one boil up ; then set them to drain and cool, re¬
serving the water they were boiled in. Chop up three
dozen okra pods, two onions, a pod of pepper, and a lit¬
tle parsley, and fry them brown in a little lard or but¬
ter ; add to the okra the shrimps and the strained water
in which they were boiled. Let all boil for an hour, and
season with salt and pepper to taste. When shrimp
and crabs can not be procured, half a pound of dry cod¬
fish, soaked an hour or two, and chopped fine, will do
very well. All gombo should be thickened with a little
flour — browned if preferred — and stirred in just before
adding the water; then boil an hour.

CRAB GOMBO, WITH OKRA

Take six large crabs, throw them in cold water for
a few moments. When cool cut off the limbs — while
they are living if possible, as this renders them more

22

LA CUISINE CREOLE

delicate ; clean them, and pnt them to fry, shells and all,
in a pot containing a cup of lard, a cup of cut onions, a
small bunch of parsley, and two tablespoonfuls of
browned flour. Let them cook about fifteen minutes,
and then pour on them two pints of boiling water and
a quart of sliced okra ; let it all stew gently for half an
hour, and add a slice of lean ham and a quart of good
veal or beef stock (made by boiling two pounds of veal
or beef in two quarts of water until reduced to a quart) ;
season with a teaspoonful of salt, and same of black
and red pepper, and let all boil for half an hour.
This soup can be made in the oyster season by putting
in a quart of oysters and two quarts of their liquor in¬
stead of the boiled beef stock.

CRAYFISH BISQUE. A CREOLE DISH

Parboil the fish, pick out the meat, and mince or
pound it in a mortar until very fine; it will require
about fifty crayfish. Add to the fish one-third the quan¬
tity of bread soaked in milk, and a quarter of a pound
of butter, also salt to taste, a bunch of thyme, two
leaves of sage, a small piece of garlic and a chopped
onion. Mix all well and cook ten minutes, stirring all
the time to keep it from growing hard. Clean the heads
of the fish, throw them in strong salt and water for a
few minutes and then drain them. Fill each one with
the above stuffing, flour them, and fry a light brown.
Set a clean stewpan over a slow fire, put into it three
spoonfuls of lard or butter, a slice of ham or bacon, two
onions chopped fine ; dredge over it enough flour to ab¬
sorb the grease, then add a pint and a half of boiling
water, or better still, plain beef stock. Season this with

LA CUISINE CREOLE

23

a bunch of thyme, a bay leaf, and salt and pepper to
taste. Let it cook slowly for half an hour, then put the
heads of the crayfish in and let them boil fifteen min¬
utes. Serve rice with it.

FISH

FRICASSEE OF FISH

All large fish make nice fricassee. Cut the fish into
slices and lay it in a gravy made of fried onions, pars¬
ley, tomatoes and a little garlic; fry in butter and serve.
Add catsup if liked.

TO FRY FISH

The fat from bacon, or salt pork, is much nicer to fry
fish in, than lard. After the fish is cleaned, wash it and
wipe it dry, and let it lie on a cloth till all the moisture
is absorbed; then roll it in flour. No salt is required
if fried in bacon or pork fat. There must be fat enough
to float the fish or they will not fry nicely, but instead
soak fat and be soft to the touch.

TO STUFF AND BAKE FISH

Choose any of the many dressings in this book. Take
either plain bread stuffing, veal stuffing, or force-meat ;
fill the fish and sew it up ; put a teacup of water in the
baking pan, with a spoonful of butter and bake, accord¬
ing to the size of the fish, from thirty minutes to an
hour. Season with pepper and salt and bake brown.

CROAKERS AND MULLETS FRIED

Have them perfectly cleaned ; trim the fins, wipe the
fish with a clean cloth, salt and pepper each one, and

24

LA CUISINE CREOLE

roll it in flour or fine corn meal, and then drop it into
a pot of boiling lard and bacon grease mixed. When
brown, pile up on a hot dish and serve, with any de¬
sired sauce or catsup.

FILLETS OB SLICED FISH, FKIED

When the fish is too large to fry whole, cut into slices
and place them in a crock; season with pepper, salt, oil,
lemon juice, and chopped parsley. Turn the fish in this
mixture so that all parts may become well saturated
with the seasoning. When wanted, drain, wipe dry and
dip each piece separately in flour; drop into boiling
lard; take it up as it browns, and ornament the dish
with a border of fried parsley. Send to table with sauce
to suit the taste.

TKOTJT STUFFED AND BAKED

Stuff one or more fish, with any stuffing desired;
score them well and put in a buttered pan to bake ; sea¬
son with pepper, salt and chopped parsley, moisten
them with a little essence of mushrooms or catsup and
butter. Baste every five minutes until they are done ;
remove the fish to a hot dish. Throw a little wine or
vinegar into the pan, and stir it to detach the crust
from the pan ; boil this sauce down, add a little more
butter and pour over the fish. Mushrooms are an im¬
provement to the sauce ; but if not convenient, tomato
sauce will answer.

TBOUT A LA VENITIENNE

After well cleaning your trout, make slashes in the
back, and insert butter rolled in parsley, lemon, thyme,
basil, chives all minced very fine ; pour some salad oil

LA CUISINE CREOLE

25

over it, and let it lie for half an hour; cover it with
bread crumbs and chopped sweet herbs, boil it over a
clear fire which is not too quick, and serve it with sauce
No. 13.

BROILED SPANISH MACKEREL

Split the mackerel down the back ; season with pep¬
per and salt, rub it over with oil, place it on a gridiron
over a moderate fire and, when browned on one side,
turn. If it is a very large fish, divide it and broil one
half at a time. When done, place it on a dish, and put
butter, parsley and lemon juice over it. Serve with
sauce No. 13.

BROILED FLOUNDER

This is cooked just as the Spanish mackerel in the
preceding recipe; and may be sent to table with the
same sauce, or sauce a l’aurore No. 14.

FLOUNDERS AND MULLETS FRIED

These fish are very fine when fresh from the waters
of Lake Pontchartrain. Flounder is better broiled, but
still is very nice fried. Clean and dry the fish. Do not
cut them in pieces, but score them across if very large.
Have lard or bacon fat very hot ; roll the fish in flour
and drop into the boiling fat. Let them cook until
brown, and serve with sauce No. 15.

PLAIN BOILED RED FISH OR RED SNAPPER

Wash the fish; when cleaned, wipe it dry and rub it
over with lemon juice and salt. Put it in a fish kettle
or other vessel to boil, cover it with soft water and
throw in a handful of salt. As soon as it begins to boil,
skim it and let it simmer ; hard boiling breaks the flesh

26

LA CUISINE CREOLE

before it is cooked thoroughly. When done, lift it out
of the water with a drainer, slip it carefully on a dish
and send to table with sauces No. 13 and No. 3.

RED-FISH A LA PROVEN CALE

Have properly cleaned a medium sized fish; score it
deep then put in a large dish and cover with a pickle or
marinade made of two sliced carrots, two onions, some
parsley and bay-leaves, three cloves of garlic, pepper
and salt, the juice of two lemons, and a gill of salad
oil. When thoroughly flavored, remove the fish from
the marinade and bake three-quarters of an hour, bast¬
ing frequently with wine and butter. When done, put
it on a platter and keep hot. Add half a bottle of wine
and some cayenne pepper to the marinade; stew well
and strain over the fish. Garnish with cut lemon,
sprigs of parsley and capers.

BAKED AND STEWED CODFISH

Scald for ten minutes some soaked codfish, it should
soak all night; then scrape it white, pick it in flakes,
and put it in a stewpan with a tablespoonful of nice
butter worked into as much flour, and milk enough to
moisten it. Let it stew gently ten minutes ; add pepper
to taste, and serve hot. Slice hard-boiled eggs over it,
and sprigs of parsley around the dish.

If the fish is to be baked you must put it on to scald,
as above, after soaking all night ; you must then put on
double as much Irish potatoes as the quantity of cod¬
fish. Boil them, mash them, and then pick up the cod¬
fish fine, seasoning it with butter and pepper ; moisten
it with two beaten eggs, a little chopped onion, and

LA CUISINE CREOLE

27

milk if necessary. Make it all into a large soft pat, or
cake, smooth it with a knife blade and put it in the
stove to be browned lightly.

CODFISH CAKES

Soak the codfish all night, then scald for ten minutes ;
put to it an equal quantity of potatoes boiled and
mashed ; moisten it with beaten eggs, a bit of butter and
a little pepper ; form it into round cakes, about half an
inch thick, roll them each one in flour, and fry in hot
lard until they are a delicate brown. The lard must be
boiling, and the cakes fried gently.

COD AU BEURRE ROUX

Cod; a little browned butter; a little flour; sugar;
one onion; tablespoonful of vinegar.

For cod au beurre roux, boil a piece of cod and sep¬
arate it into flakes ; brown some butter, dredge in a lit¬
tle flour, and a little sugar in powder, and in this fry
some slices of onion a fine brown ; throw in the vinegar,
boil it up, pour over the fish, and serve it with crisp
parsley.

OYSTER STUFFING FOR TURKEY

Take three or four dozen nice plump oysters, wash
and beard them, add to them a tumblerful of bread
crumbs ; chop up a tumblerful of nice beef suet ; mix to¬
gether, and moisten with three eggs ; season with salt,
pepper, a little butter, a teaspoonful of mace, and some
cayenne pepper. Roll force-meat into cakes, and fry
them. They are pretty laid around a turkey or
chicken.

28

LA CUISINE CREOLE

OYSTERS STEWED WITH CHAMPAGNE

Put into a silver chafing dish a quarter of a pound
of butter; lay in a quart of oysters; strew over them
grated bread which has been toasted, beaten and sifted,
some cut parsley and a little pepper and salt ; cover the
top with bits of butter cut thin; pour on a pint of
champagne, cover and cook. This may be done in a pan
or oven.

OYSTERS STEWED WITH MILK

Take a pint of fine oysters, one-half pint of their own
liquor and a half a pint of milk; boil the liquor, take
off the scum; put in a quarter of a pound of butter,
pepper and salt to taste, and serve crackers and
dressed celery with them.

STEWED OYSTERS ON TOAST

Take the oysters from their liquor, let it settle ; then
strain and add some whole pepper, two blades of mace,
and three cloves, and put over a moderate fire in a
block-tin covered sauce-pan; mix a little flour with a
piece of butter, as large as a hen’s egg for two dozen
oysters, and stir in the boiling liquor; remove any
scum which may rise, then put in the oysters and let
them cook for five minutes. Line a hot oyster dish
with toasted, well-buttered bread, and pour over it the
boiling oysters. Only rich juicy oysters will stew to
advantage. Milk is always an improvement, but in
this recipe it can be dispensed with; if, however, it
is convenient pour in a half a pint just as the oysters
are put in to boil, as earlier it might curdle.

OYSTER TOAST

A nice little dish for a luncheon or a late supper.
Scald a quart of oysters in their own liquor, take them

LA CUISINE CREOLE

29

out and pound or chop them to a paste; add a little
cream or fresh butter, and some pepper and salt. Get
ready some thin slices of toast moistened with boiling
water, and spread with fresh butter ; then, spread over
the butter the oyster paste. Put a thin slice of fresh
cut lemon on each piece, and lay parsley on the platter.
Serve this very hot or it will not be good.

SCALLOPED OYSTERS. - NO. 1

Lay the oysters in a shallow pan or dish with a little
of their own liquor, some pepper, salt, chopped parsley,
butter, and grated breadcrumbs. Have a layer of bread
crumbs on the top of the pan, and set it in the oven to
bake a light brown. They should be served hot with
tomato or walnut catsup poured over them.

, SCALLOPED OYSTERS. — NO. 2

Procure any quantity of oysters desired, and place in
a baking dish; put alternate layers of oysters and
pounded crackers ; season each layer with salt, pepper
and butter. When filled, pour on enough milk to soak
the crackers, and bake forty minutes. Serve hot.

OYSTERS FRIED

Take large oysters from their own liquor; dry and
lay them in a towel till you heat, very hot, a cup of lard
in a thick-bottomed pan. Dip each oyster in wheat
flour, or rolled cracker, until it will hold no more ; then
lay it in the pan. The fire must be moderate, or the
oysters will scorch before cooking through. They will
brown on one side in five minutes, then turn them.
Oysters may be dipped in beaten egg and rolled cracker,
and then fried.

3

30

LA CUISINE CREOLE

OYSTER PICKLE. VEKY EASY AND NICE

Wash four dozen oysters; let them be fine and large,
with plenty of their own liquor. Pick them carefully,
strain their liquor and to it add a dessertspoonful of
pepper, two blades of mace, a tablespoonful of salt, and
a cup of strong wine vinegar. Simmer the oysters in
this five minutes, then put them in small jars. Boil the
pickle again, and when cold add a cup of fresh vinegar;
and fill up the jars, cork them, and set away for use.

VEAL SWEETBREAD AND OYSTER PIE

The sweetbread of veal is the most delicate part of
the animal. Boil it tender, season with pepper, salt and
butter; put in two dozen oysters; thicken their juice
with a cup of cream, a tablespoonful of butter, the yolks
of two hard-boiled eggs, and a tablespoonful of flour.
Pour all in a deep pan, and cover with paste and bake.
If there is too much liquid, keep it to serve with the
pie, if necessary, when baked. After baking, the pie is
sometimes too dry.

BEEFSTEAK AND OYSTER PIE

Cut three pounds of lean beefsteak. Salt, pepper and
fry quickly so as to brown without cooking through;
then place in a deep dish. Get four dozen oysters,
beard them, and lay them in the pan over the beef ; sea¬
son with salt and pepper. Take the gravy in which the
steaks were fried, pour out some of the grease ; dredge
in a tablespoonful of flour, let it brown and add to it a
pint of good beef broth, then put in a wine-glassful
of mushroom catsup, some of Harvey’s or Worcester¬
shire sauce ; heat it, and let it boil up a few times, then
pour it over the oysters and steak. When the gravy

LA CUISINE CREOLE

31

has become cool, cover the pie with a good puff paste,
and bake it for an hour and a half.

FRICASSEE OF CRABS

Take six nice fat crabs, wash them, and while alive
chop off the claws; then clean the rest of the crabs
carefully and lay them in a dish. Chop up two onions
fine, fry them in a tablespoonful of butter and lard
mixed ; when brown and soft stir in a large spoonful of
flour, which must also brown nicely; throw in some
chopped parsley and a little green onion, and when they
are cooked pour on a quart of boiling water — this is
the gravy. Now put in the crabs without parboiling.
Let them simmer in the gravy for half an hour, and
serve with boiled rice. Parboiling crabs destroys their
flavor; they should be alive to the last moment.

SOFT-SHELLED CRABS, FRIED

Clean the crabs properly, dip them into rolled
cracker, and fry them in hot lard salted. They must
be dried carefully before frying, or they will not brown
well. Serve with any favorite sauce.

TO DRESS A TURTLE

Cut off the head and let it bleed well. Separate the
bottom shell from the top with care, for fear of break¬
ing the gall bag. Throw the liver and eggs, if any, into
a bowl of water. Slice off all the meat from the under¬
shell and put in water also; break the shell in pieces,
wash carefully and place it in a pot; cover it with
water, and add one pound of middling or flitch of
bacon with four chopped onions. Set this on the fire to

32

LA CUISINE CREOLE

boil. (If preferred, open and clean the chitterlings or
intestines also — some use them.) Let this boil gently
for four hours ; keep the liver to fry. While the under¬
shell is boiling, wash the top-shell neatly, cut all the
meat out, cover it up and set it by. Parboil the fins,
clean them perfectly ; take off the black skin and throw
them into water. Now cut the flesh removed from both
shells into small pieces ; cut the fins up ; sprinkle with
salt, cover and set them by. When the pot containing
the shells, etc., has boiled four hours, take out the
bacon, scrape the shell, clean and strain the liquor,
pour back in the pot about one quart, and put the rest
by for the soup (Turtle Soup No. 2). Pick out the nice
pieces strained out, and put with the fins in the gravy.
Add to the meat one bottle of wine, one gill mushroom
catsup, one gill of lemon pickle, cloves, nutmeg, salt,
pepper, and one pound fresh butter rolled in flour.
Stew together; take out the herbs, thicken with flour
and put in the shell to bake with a puff paste around
it. Trim with eggs.

* ‘ GRENOXJILLES FRITES,” OR FRIED FROGS

Use only the hind-quarters of the frogs. After wash¬
ing them in warm water, soak well ; then put them into
cold vinegar with a little salt, and let them remain one
or two hours, after which throw them into scalding
water, and remove the skin without tearing the flesh.
Wipe them dry, dust flour on them and fry in butter or
sweet oil, with plenty of chopped parsley. When brown,
dust pepper and a little salt over them, and garnish
with crisped parsley. Stewed frogs are seasoned with
butter, wine, beaten eggs and parsley chopped fine.

LA CUISINE CREOLE

33

TERRAPIN

Like crabs and lobsters, terrapins are thrown alive
into boiling water and let boil till the outer shell and
toe-nails can be removed. Then wash and boil them
in salted water till the fleshy part of the leg is tender.
Put them in a bowl or deep dish, take off the second
shell, remove the sand bag and gall bladder, and cut off
the spongy part. Cut up the meat, season it with salt,
pepper, cayenne and mace, thicken with butter and
flour, and cook. Just before serving put in a gill of
sherry wine for every terrapin, and pour all over hot
buttered toast.

34

LA CUISINE CREOLE

GOLD MEATS AND HOW TO SERVE
THEM

TO SERVE PICKLED OYSTERS

Take them from the pickle jar, put them into a glass
dish, and ornament it with the tender, delicate leaves
of celery and parsley. Serve with bread and butter
sandwiches.

TO SERVE MEAT OR CHICKEN PIE

Lay a fringed napkin in a waiter or plate larger than
the dish in which the pie is baked; set the pie on it;
turn up the edges of the napkin against it, and put
sprigs of parsley or delicate green leaves of celery on
the edge of the plate to keep the napkin in place.

A NICE WAY TO SERVE COLD MEAT

Cut cold roast beef in slices, put gravy enough to
cover them, add two tablespoonfuls of wine or catsup.
If there is not enough gravy, make more by putting hot
water and a good bit of butter, with a spoonful of
browned flour. Let it stew gently. If liked, a sliced
leek with a bunch of parsley may be added. Serve
mashed potatoes with it. This is equal to beef a la
mode.

GLAZING FOR TONGUE, HAMS, ETC.

Boil a shin of beef and a knuckle of veal for twelve
hours in three or four quarts of water. Put in spices,
herbs, and vegetables, the same as for soup; keep it
boiling till it is reduced to a quart, then strain through

LA CUISINE CREOLE

35

a sieve and put away for use. This makes fine gravies,
and is extremely useful to finish off baked hams,
tongues, and cold roasts.

BRAISED TONGUE WITH ASPIC JELLY

Boil the tongue until tender, then place it in a stew-
pan with two onions, a head of celery, four cloves, and
salt and pepper ; cover it with the liquor it was boiled
in; add to it a glass of brandy, a tablespoonful of sugar,
a blade of mace, a bunch of thyme, and a bunch of pars¬
ley. Let it simmer gently for two hours. Take out
the tongue, strain the liquor it was boiled in, and add
to it a box of Cox’s gelatine which has been soaked in
a goblet of cold water. Heat it and pour over the
tongue. Serve cold.

SEASONING FOR SAUSAGE MEAT

Chop up and run your sausage meat through the cut¬
ter, and to every pound of the ground meat, allow a ta¬
blespoonful of salt, a teaspoonful of mixed black and
red pepper, a quarter of a teaspoonful of saltpetre, and
a half cup of sage and sweet marjoram. If you prefer
it you may substitute for the sage some thyme and
summer savory.

SEASONING FOR STUFFING VEAL, PIG OR TURKEY

When much seasoning is required it is well to keep
it prepared on hand. It should always be kept well
stopped. Dry a pound of salt; grind an ounce of white
or black pepper ; dry and powder two ounces of thyme
and one of sweet marjoram; grate one ounce of nutmeg,
and mix with half a pound of bread crumbs dried in a

36

LA CUISINE CREOLE

slow oven, three eggs, a quarter of a pound of butter
or suet, and a cup of finely chopped parsley.-

LIVER AND HAM FORCEMEAT FOR STUFFING

Take a calf’s liver, or the livers of three or four tur¬
keys, or geese; lay them in cold water, till ready to
use them ; cut with them the same quantity of fat ham
or bacon; throw them into a saucepan, and let them
fry a good brown; season with salt, pepper, spices,
chopped mushrooms, parsley and three shallots.
When soft, chop them fine, or else pass them through
a sausage grinder. This recipe can be used for raised
pies, or as an addition to turkey stuffing.

AROMATIC SPICES FOR SEASONING MEAT PIES, ETC.

Take an ounce each of mace and nutmeg, two ounces
of cloves, two of pepper corns (whole pepper will do),
marjoram and thyme, each one ounce, bay leaves half
an ounce. Dry the herbs well first ; put the spices and
herbs in a paper closely folded, to keep in the aroma,
and place them in a slow oven to dry for an hour, or
two ; then pound and sift them, through a sieve. Cork
tightly.

TRUFFLES AND CHESTNUT STUFFING FOR A PIG

Many persons like truffles for stuffing for a roast
pig ; they should be mixed with fat bacon, livers of veal
or fowl, sweet herbs, pepper, salt and butter. Chest¬
nut stuffing is prepared by roasting sixty chestnuts.
Remove their hulls while hot, and pound them fine,
add four ounces of butter, run this through a sieve,
and add to it a few green onions, or chives, sweet basil,

LA CUISINE CREOLE

37

parsley and thyme; grate in a nutmeg, put in pepper
and salt, and bind it with three eggs. Stuff the pig
with it and serve with tomato sauce.

LIVER AND TRUFFLE STUFFING FOR A PIG OR TURKEY

Pare and cut into small pieces a pound of truffles, put
them into a stewpan with a large spoonful of butter,
one-half pound of fat bacon, chopped very fine; add a
spoonful of black pepper, a clove of garlic, a little salt,
a bunch of sweet basil and thyme, dried and powdered ;
add also half a pound of nice veal liver, boiled and
grated. Set this all on the fire, let it cook until the
truffles are soft, then mash with a wooden spoon; take
it off to cool it, and stuff the pig with the forcemeat.
Baste the pig with sweet oil, which is better than but¬
ter. It is supposed the pig comes from the butchers all
ready for stuffing and baking. If the stuffing is desired
for a turkey, add a quarter of a pound of bread crumbs
and two beaten eggs, and baste the turkey with butter,
instead of oil.

NICE FORCEMEAT' FOR STUFFINGS, ETC.

Take equal quantities of cold chicken, veal and beef ;
shred small and mix together ; season with pepper, salt,
sweet herbs, and a little nutmeg, i. e., if intended for
white meat or anything delicately flavored, but if
meant for a savory dish add a little minced ham, and
garlic; pound or chop this very fine (it is well, and
saves trouble, to run it through a sausage chopper),
and make it in a paste with two raw eggs, some butter,
marrow or drippings; stuff your joint, or poultry,
and if there is some not used, roll it round the balls,
flour them and fry in boiling lard. This is a nice gar¬
nish for a side dish.

38

LA CUISINE CREOLE

SAUCES FOR MEATS AND GAME

NO. lr — DUCK SAUCE

Boil six large onions; change the water two or
three times, while it is boiling, which takes away the
strong taste. When soft, chop and pnt them in a
saucepan with two large spoonfuls of butter, a little
pepper and salt; now add either mushroom catsup, a
cup of vinegar or a cup of wine, whichever is preferred.

NO. 2. — BROWN ONION SAUCE FOR POULTRY, ETC.

Slice three onions after peeling them; fry them a
bright brown in a spoonful of butter; sprinkle a little
flour in, and let it brown also; add salt, pepper, and
also sage, if for goose or duck, and parsley and thyme
if for chickens or roast meat; add a cup of the liquor
in which the fowl was cooked, let it boil up and add a
tablespoonful of catsup.

NO. 3. - MUSHROOM SAUCE

Peel and wash the mushrooms, cut them in small
pieces, and put them in a saucepan; cover them with
water, and let them boil soft ; then stir in butter, mixed
in flour, until it is thick enough to form a nice sauce ;
add pepper and salt.

NO. 4. - MINT SAUCE FOR SPRING LAMB

Wash carefully a cup of tender green spearmint,
chop it fine, and mix with it half a cup of sugar and a
cup of good vinegar.

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39

NO. 5. - WHITE ONION SAUCE

Peel and boil six white onions, and when tender pour
off the water ; chop the onions small, and add to them a
cup of hot milk, a large spoonful of butter, and pepper
and salt to taste. Thicken with a little flour if pre¬
ferred.

NO. 6. — TOMATO SAUCE, PLAIN

Peel and slice twelve tomatoes, pick out the seeds;
add three pounded crackers, salt and pepper; stir
twenty minutes and serve.

NO. 7. - CRANBERRY SAUCE

Stew cranberries till soft; when soft, stir in sugar;
scald a few minutes and strain, or not, just as you
please ; it is good either way.

NO. 8. — SALAD SAUCE OR DRESSING FOR LETTUCE

Take the yolks of two hard-boiled eggs, rub them to
a paste in a bowl with a tablespoonful of mustard and
one of sweet cream ; add gradually two tablespoonfuls
of sweet oil; when well mixed add the yolk of a raw
egg, to give the paste a delicate smoothness; a little
salt, a spoonful of sugar, and one tablespoon and a half
of fine vinegar.

NO. 9. - SAUCE PIQUANTE FOR COLD MEAT

Slice two onions, fry them in butter ; put them in a
stewpan with a carrot, some sweet herbs, such as dried
thyme or marjoram, two eschalots, some parsley and a
clove of garlic; dredge in a spoonful of flour. When
the carrot is perfectly done, mash it in the stewpan with
a wooden spoon, and when smooth add to it a cup of

40

LA CUISINE CREOLE

soup stock. When this boils up, throw in a cup of
strong vinegar. Add salt and pepper, and strain.

NO. 10. — BUTTER AND FLOUR SAUCE OR WHITE SAUCE

Mix a tablespoonful of butter and one of flour; mix
over the fire, with a cup of cold water, stirring all the
time. When this boils, take a quarter of a pound of
fresh butter, if for a number of guests, and stir in the
butter quickly, adding a cup of cold water by degrees,
to keep the butter from oiling ; finish with the juice of
a lemon, and strain. It must be served hot, and made
only a few moments before it is wanted. It gets oily if
kept long. Add a spoonful of chopped parsley.

NO. 11. - CAPER SAUCE FOR BOILED MUTTON, ETC., ETC.

Take half a pint of butter sauce and add two table¬
spoonfuls of capers and a little salt.

NO. 12. - PARSLEY AND BUTTER SAUCE

Take half a pint of butter sauce No. 10, and add half
a cup of chopped parsley and the juice of one lemon.
Pour hot water on the parsley before chopping.

NO. 13. — LEMON SAUCE FOR FISH

To half a pint of butter sauce No. 10, add the juice
of a lemon and another lemon sliced; take out the
seeds, and let all boil together. This is good with
broiled Spanish mackerel or pompano, also with
broiled fish.

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41

NO. 14. — SAUCE A l'aURORE, FOR FISH

Pound the spawn of a lobster very smooth, with a
small piece of fresh butter, and press it through a sieve
in the white sauce and a large spoonful of lemon juice,
and set it over a clear fire to simmer for a minute or
two, taking care it does not boil.

NO. 15. — SAUCE FROIDE

Mince quite fine some parsley, chervil, tarragon,
chives and burnet ; mix them in five or six tablespoon¬
fuls of oil, or three yolks of hard-boiled eggs rubbed
vdown smooth ; add two tablespoonfuls of vinegar, some
made mustard, salt and pepper; beat all together until
it is smooth and thick, and serve in a sauce-boat. A
good sauce for fish.

NO. 16. - CHESTNUT SAUCE FOR TURKEY OR FOWLS

Take half a pint of veal stock ; half a pound of chest¬
nuts ; peel of half a lemon ; a cupful of cream or milk ;
a very little cayenne and salt.

Remove the dark shell of the chestnuts, and scald
them until the inner skin can be taken off. Then put
them into the saucepan with the stock, the lemon peel
cut very thin, some cayenne and salt. Let it simmer till
the chestnuts are quite soft. Rub it through a sieve;
add the seasoning and cream, and let it simmer for a
few minutes, taking care it does not boil, and stirring
constantly.

NO. 17.' — WHITE CELERY SAUCE FOR BOILED POULTRY

Take six heads of celery, cut off the green tops, slice
the remainder into small bits and boil in half a pint of
water until it is tender ; mix three teaspoonfuls of flour

42

LA CUISINE CREOLE

smoothly, with a little milk. Add six spoonfuls more of
milk, stir it in; add a little salt and a small piece of
butter. On boiling take off.

NO. 17 1-2. - CELERY PUREE EOR TURKEY

Chop up six or eight heads of celery, boil them a few
minutes ; drain and put them in a saucepan, with half
a pound of butter, some white soup stock, a little sugar,
pepper and salt; cook till soft, then strain it through
a sieve, heat it again and add a cup of milk or cream.

NO. 18. - WHITE CUCUMBER SAUCE FOR MEATS

Take four or five cucumbers ; three-quarters of a pint
of veal stock ; the yolks of three eggs ; a little cayenne
pepper and salt.

Peel and take out the seeds from the cucumbers, cut
them into very small pieces and put them into a sauce¬
pan with the stock and seasoning, and simmer it slow¬
ly until they are tender. Then stir in the yolks of the
eggs well beaten. Make it very hot, but do not let it
boil; and serve it up quickly.

NO. 19. — EGGS AND BUTTER SAUCE

Boil six eggs hard; when cold, peel them and put
them into a cup of butter, melted; mix with a little
flour, make it hot, stir in pepper and salt. Some peo¬
ple like lemon, and many require walnut catsup. This
is left to personal taste.

NO. 20. — WINE SAUCE FOR VENISON OR MUTTON

Take from the stock pot a pint of the soup; let it boil
down to half a pint ; season with a dozen cloves, a tea¬
spoon of salt, and a little pepper ; then stir in a cup of
wine, or of currant jelly.

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43

NO. 21. - SAVORY JELLY FOR COLD TURKEY OR MEAT

Put in the pot two pounds of beef ; if you have veal
or beef bones, break them and throw them in also, but
they require longer boiling to dissolve the gelatine.
Put in half a pound of sweet ham or bacon, add all the
sweet herbs, such as thyme, basil, parsley and mar¬
joram; last of all, salt and pepper to taste. Boil for
three or four hours. When it is sufficiently boiled,
take off, strain, and put away to cool. Take off all the
fat and sediment, and clarify by throwing into it the
whites and shells of three eggs; add three blades of
mace and a cup of wine or lemon juice. Place it again
on the fire, let it boil a few times, and strain it through
a jelly-bag. When well made it is delicious with cold
turkey, and under the name of “ aspic jelly,’ ’ figures in
the finest French cooking.

NO. 22. - TOMATO SAUCE, RICH AND VERY FINE

Take a dozen large ripe tomatoes, pick off the stalks ;
extract the seeds and watery juice by squeezing them in
the hand. Place the pulp in a stewpan with four
ounces, or a quarter of a pound, of raw ham, cut into
cubes ; a dozen small eschalots and a bunch of thyme or
parsley. Throw in a little butter, and fry all gently un¬
til the tomatoes soften sufficiently to be passed through
a strainer. Mix this puree with a cupful of good soup-
stock or other soup; add the strained juice of the toma¬
toes, and let boil fifteen minutes, then set it by to
clarify. Serve it hot. When canned tomatoes are used,
omit the first directions.

NO. 23. — BROWN OYSTER SAUCE
Prepare this just as white oyster sauce (No. 24) ;
only you use brown gravy instead of cream, as in white
oyster sauce.

44

LA CUISINE CREOLE

NO. 24.; — WHITE OYSTER SAUCE

Put three dozen oysters in a stewpan, without their
juice, which save; mix with the oysters, half a pound of
butter, thickened with flour (work it well with a
spoon) ; season with cayenne pepper and salt, and thin
with a cup of milk or cream, and a cup of oyster juice.
Boil altogether for ten minutes.

NO. 25.— OYSTER SAUCE FOR BOILED TURKEY

Put three dozen oysters in a stewpan; save their
liquor in a howl ; mix with the oysters half a pound of
butter and flour, worked together, and season with
cayenne pepper and salt ; thin this now with the liquor
from the oysters and a cup of cream. Let it boil ten
minutes and serve on the turkey.

NO. 26. — SAUCE PIQUANT

Put a large spoonful of sweet butter in a stewpan,
slice into it two onions, two carrots, a little thyme, two
cloves, two eschalots and a bunch of parsley; add, if
liked, a clove of garlic. Let them cook until the carrot
is soft, then shake in a little flour; let it cook five min¬
utes more, and add a cup of beef or veal stock, and half
a cup of strong vinegar; skim and strain through a
sieve. Add salt and pepper when boiling. This is nice
on cold meat.

NO. 27. - STOCK FOR SOUPS OR GRAVIES

Break the bones of a knuckle of veal, add to it a pound
of lean beef and a half pound of lean ham ; stew in two
quarts of water until it is reduced to one. If for gravy,
add to it two carrots, two turnips and two heads of

LA CUISINE CREOLE

45

celery. When the vegetables are soft, strain and keep
for nse. Water added to gravies spoils them.

NO. 28. - EGG SAUCE WITH LEMON

Boil six eggs ; when cold, take off the shells, and slice
them into a cup of melted butter ; add pepper and salt,
and stir constantly while heating. Add the juice of a
lemon, or vinegar, or catsup as preferred. This sauce
is equally good for boiled fish or poultry.

NO. 29. - HORSERADISH SAUCE

To a spoonful of mustard add three tablespoonfuls
of vinegar and a little salt; if you have it, put in two
spoonfuls of cream. Grate into this as much horse¬
radish as will thicken it; then mash a clove of garlic
and your sauce is ready.

NO. 30. - TO KEEP HORSERADISH

Grate the root, and pour strong vinegar over it, and
bottle. This is fine for roast meat.

NO. 31. - SAUCE ROBERT

Cut into small pieces four large onions ; brown them
with three ounces of butter and a spoonful of flour.
When yellow-brown, pour on them half a pint of veal,
or beef gravy, or soup ; let all simmer for half an hour;
season with salt and pepper, and at the moment of
serving, add a dessertspoonful of made mustard.

NO. 32.J — PIQUANT TOMATO SAUCE

Mash half a dozen ripe tomatoes (pick out the seeds),
put them in a stewpan with sliced onions, and a little

46

LA CUISINE CREOLE

meat gravy ; let them simmer, till nearly dry, then add
half a pint of brown gravy, left of cold meat, and let it
cook twenty minutes. Strain and season with cayenne
pepper, salt and lemon juice. Tarragon vinegar may
be used instead of the lemon juice.

NO. 33. — CREAM SAUCE

Put a quarter of a pound of butter in a stew-pan, with
a small tablespoonful of wheat flour, a teaspoonful of
chopped parsley, and the same of young onions, or es¬
chalots, chopped fine; add a saltspoonful of salt, and
the same of pepper, and a grated nutmeg. Mix these
well together, then add a glass of cream, or rich milk,
set it over the fire, and stir it with a silver spoon until
it is ready to boil ; if it is too thick, add more milk. This
sauce should be stirred for fifteen minutes. Extract of
celery improves it. Serve with boiled rabbits, meat or
poultry.

NO. 34. — APPLE SAUCE

Peel, quarter, and core some rich, tart apples ; add a
very little water, cover and set them over the fire ; when
tender, mash them smooth, and serve with roasted
pork, goose, or any other gross meat.

NO. 35. — CRANBERRY SAUCE

Wash and pick a quart of cranberries ; put them into
a stew-pan, with a teacupful of water, and the same of
brown sugar; cover the pan and let them stew gently
for one hour; then mash them smooth with a silver
spoon; dip a quart bowl in cold water, pour in the
stewed cranberries, and leave till cold. Serve with
roast pork, ham, turkey or goose.

LA CUISINE CREOLE

47

NO. 36. - SAVORY SAUCE FOR A ROAST GOOSE

A tablespoonful of made mustard, half a teaspoonful
of cayenne pepper, and three spoonfuls of port wine.
When mixed, pour this (hot) into the body of the goose
before sending it up. It wonderfully improves the
sage and onions.

NO. 37. — FRIED PEACHES FOR SAUCE

Take peaches, not fully ripe, wash and wipe them;
then cut them in slices a quarter of an inch thick, and
fry in the pan, after pork. Serve with the meat. This
is a South Carolina dish.

NO. 38. - FRIED APPLES AS A RELISH

Wash fine, fair apples without paring; cut them in
slices an eighth of an inch thick, and fry in hot lard,
or pork fat. Serve with fried pork.

NO. 39. - RICH LEMON SAUCE, FOR PUDDINGS

Boil a fresh lemon in plenty of water, until a straw
will penetrate it, then cut it in slices, and each slice in
quarters; add a teacupful of sugar, and the same of
butter, with a large teaspoonful of wheat flour worked
into it; put all together into a stew-pan, and stir in
gradually half a pint of boiling water ; keep it over the
fire for ten minutes, stirring it all the time, then serve
with half a nutmeg grated over.

NO. 40.; — HARD SAUCE

Beat a quarter of a pound of butter to a cream, then
stir into it half a pound of pulverized white sugar, and

48

LA CUISINE CREOLE

beat it until it is light. A wineglass of wine or brandy
may be added. Grate nutmeg over it. Put it on ice if
the weather is warm.

NO. 41. — TO KEEP HORSERADISH FOR SAUCE

Grate a quantity in season, and keep it in bottles
filled with strong vinegar. A clove of garlic added to
each bottle is an improvement.

NO. 42. - TO MAKE GOOD VINEGAR; NO. 1

Mix a quart of molasses in three gallons of rain wa¬
ter; add to this, one pint of sharp yeast. Let it ferment
and stand four weeks ; you will then have good vinegar.

NO. 43. - ANOTHER WAY TO MAKE VINEGAR; NO. 2

To make good pickles or sauces of several kinds,
good vinegar is required. To a gallon of water put two
pounds of coarse brown sugar; boil and skim it for half
an hour. Put it in a tub or jar to ferment ; add to it in
the tub a slice of raised wheat-bread soaked in yeast.
It can be bottled off or put in a cask in a week or two,
but must be left unstopped, and the bung covered with
muslin to keep out insects.

NO. 44. — TO MAKE GOOD VINEGAR FOR PICKLES

To a gallon of whisky add four pounds of brown
sugar, a cup of yeast, and seven gallons of water. Put
it into a demijohn or keg. If you set the vinegar in
April, it will be good in November to pickle with.
Cover the mouth of the vessel with muslin, to keep out
flies or insects, which trouble and sometimes ruin vine¬
gar while making. When sharp and clear, bottle it.

LA CUISINE CREOLE

49

NO. 45. — TO MAKE GOOD AND CHEAP VINEGAB

Take three quarts of molasses, add to it eight gallons
of rain water ; turn the mixture into a clean cask, shake
it well two or three times, throw in a few spoonfuls of
good yeast, or two yeast cakes ; place the cask in a
warm place, and in ten days throw in it a sheet of
common brown paper, smeared with molasses ; it should
be torn into narrow strips. This paper seems necessary
to form mother, in making vinegar, unless you use
whisky to commence the fermentation j then paper is
not necessary.

50

LA CUISINE CREOLE

ENTREES

KIDNEY AND MUSHROOM STEW

Cut the kidneys into slices, wash and dry them care¬
fully ; pepper and salt them, roll them in flour, and fry
in butter till of a delicate brown color. Pour some
plain beef stock, or beef gravy, in the pan; add a
chopped onion, and stew for half an hour ; then put in a
cupful of mushrooms, and cook for fifteen minutes.
Mushroom catsup will serve as a substitute. Use one-
half the quantity of catsup.

STEWED LAMB CHOPS WITH GREEN PEAS

Season the chops with pepper and salt ; roll in flour
and fry to a pale brown. When done, if the chops are
very fat, pour some of it into the stock-pot and cover
the chops with boiling water. Parboil a pint of green
peas; add them to the chops, together with a large
spoonful of sweet butter. Dredge in a spoonful of
flour, and let all stew gently for half an hour.

IRISH STEW

Take from one to three pounds of loin of mutton, or
ribs of beef ; cut it into chops ; add by weight as many
white potatoes, sliced, as there is beef. Throw in from
two to six chopped onions, according to size, some pep¬
per and salt, and a large spoonful of butter to each
pound of meat. Let all stew gently for two hours and
serve with boiled rice or macaroni.

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51

PIGEON STEW

Pick and wash the pigeons, stuff them with bread
crumbs, parsley, pepper, salt and butter mixed; dust
with flour, and put into a pan to brown. Add butter
and a little soup-stock or gravy. Stew gently until
tender. Before dishing add a glass of wine if ap¬
proved, if not, a little more stock, if the gravy has be¬
come too thick.

TRIPE WITH MUSHROOMS

Clean and parboil tripe before cooking. When it is
white and tender, cut it into pieces suitable to fry;
pepper and salt it, and dip it in flour or rolled cracker,
then drop it into hot bacon fat. When browned on both
sides, take up and make a gravy of some of the fat in
which it was fried, a little flour, and a wineglass of good
vinegar. Pour this around the tripe and serve with
mushrooms.

STEWED TRIPE, PLAIN

Cut a pound of tripe in long narrow pieces, lay it in
a stew-pan and add a cup of milk, or milk and water,
a piece of butter as large as a hen’s egg, a tablespoon¬
ful of flour sifted in, a bunch of parsley, and a green
onion, if desired. Cook slowly for nearly two hours.

TO FRY TRIPE BROWN

It must be thoroughly boiled and tender, or no frying
will make it good. Let it be perfectly cold, cut it in
pieces, roll each piece in salt, pepper and flour, and
fry brown in bacon grease. Frying tripe in lard makes
it tasteless. When nicely brown take it up, dredge a

52

LA CUISINE CREOLE

little flour in the gravy, and put in a half cup of
vinegar. Serve in a sauceboat, or pour over the tripe
as preferred.

SCALLOPS OF MUTTON, WITH MUSHROOMS

“Sautez,” or fry the scallops brown, then pour off
the fat, add a glass of wine, a dozen button mushrooms,
three ounces of truffles cut in pieces, and a cup of broth,
or the stock of plain soup without vegetables. Simmer
gently, and finish by adding the juice of a lemon.

HASHED BEEF, PLAIN

Slice some beef in very thin pieces, season with pep¬
per and salt, and shake a little flour over it. Next, chop
a medium sized onion and put it (without the beef) into
a stew-pan with a tablespoonful of mushroom or tomato
catsup. Boil for a few minutes, then add a pint of
broth stock, or gravy-soup; boil it down to half the
quantity. Five minutes before serving, throw in the
cold sliced beef ; let it boil five minutes and serve on
toasted bread.

SANDWICHES. VERY FINE

Take half a pound of nice sweet butter, three table¬
spoonfuls of mixed mustard, the same of sweet oil, a lit¬
tle salt, pepper and the yolk of an egg. Put it over the
fire and stir till it thickens ; set it by to cool and chop fine
some tongue or boiled ham. Cut the bread thin, then
spread on the dressing and over it put a layer of ham
or tongue. Press the slices of bread hard together,
trim the edges and garnish with curled parsley.

LA CUISINE CREOLE

53

SANDWICHES OF VARIOUS KINDS, FOR PIC-NICS

Home-made bread cuts better for sandwiches than
baker ’s bread, so if you wish the sandwiches very nice,
it is better to make a loaf at home. For bread and but¬
ter sandwiches, cut the bread very thin, spread it evenly
with sweet butter, and lay the buttered sides together.
Lay them in circles on a plate and put parsley on top
of them. Sandwiches may be made with cheese sliced
and placed between the buttered bread, or with hard-
boiled eggs sliced or chopped, and put between. The
best are made with boiled smoked tongue or ham, with
French mustard spread over the butter.

TO MAKE FRENCH MUSTARD

Put on a plate an ounce of the best mustard, add to it
salt, a clove of garlic or a few tarragon leaves. Mince
the garlic, stir it in, and pour on vinegar till it is of
the proper thickness for use.

VEAL HASH FOR BREAKFAST. VERY NICE

Take a pint cup of cold veal cut small, dredge it with
a spoonful of flour, and add a piece of butter the size of
a hen’s egg. Put all in a stew-pan with half a pint of
water ; cover up and put it on the stove ; let it simmer
for an hour at least, stir it occasionally and add to it
some parsley and sweet herbs. Just before serving add
a teacup of milk, and serve on toasted bread.

PLAIN VEAL AND HAM PIE. EASILY MADE

Cut a pound of veal and a pound of ham into slices,
salt them slightly ; chop a cupful of mushrooms, a bunch
of parsley, some eschalots, and fry them lightly ; add to

54

LA CUISINE CREOLE

them a pint of soup stock, boil it together for five min¬
utes and pour it into the piepan where you have placed
your ham and veal. Put a dozen hard-boiled yolks of
eggs in among the contents of the pie, cover it with a
nice paste and hake it one hour and a half.

FRICANDELLONS OF COLD VEAL OR MUTTON

Mince the meat very fine, soak a thick slice of bread
in boiling milk, mash it, and mix it with the cold meat ;
add a beaten egg (or two if you have more than a quar¬
ter of a pound of meat), some chopped parsley and
thyme, a little grated lemon peel, pepper and salt ; make
this into cakes, and fry in butter or lard. Serve them
dry on a serviette, accompanied with a gravy made
. from the bones of the minced meat which must be
cooked with an onion, a little butter and flour, and
milk ; when brown it is ready.

VEAL AND HAM RAISED PIE, OR TIMBALE

Lard two pounds of lean veal well with strips of fat
bacon, and add two pounds of ham. Line a deep pan or
mould with rich paste ; lay in the bottom of this a layer
of liver forcemeat, then the veal and ham, and so on
in alternate layers, till the dish is full. Season between
each layer with thyme, bay leaf, marjoram, or any dried
and pounded sweet herbs ; fill up the hollow places, and
cover the pan with paste. Decorate the top of the pit
with cut dough leaves ; make a hole in the top to pour in
the gravy, and let out the steam. Egg the top of the pie
and bake it for three hours ; withdraw it from the oven,
and place the point of a funnel in the hole in the top,

LA CUISINE CREOLE

55

and pour in about a pint of good gravy or veal con-
some. This should be eaten cold. It will be jellied all
through if cooked enough.

VEAL, SALAD FOR LUNCH

To a pint of minced veal add three heads of celery.
Pour over this a dressing made of the yolks of four
hard-boiled eggs, a tablespoonful of dry mustard, and a
large spoonful of olive oil. When this dressing is well
beaten and perfectly smooth, add to it slowly (to keep
from curdling) four tablespoonfuls of good wine vine¬
gar, a little cayenne and salt. Garnish the dish with
parsley and celery leaves.

VEAL SWEETBREADS, WITH TOMATOES

Set over the fire two quarts of ripe tomatoes ; stew
slowly, and strain through a coarse sieve. Add to them
four or five sweetbreads, well trimmed and soaked in
warm water; season with salt and cayenne pepper.
Thicken with three spoonfuls of flour and a quarter of a
pound of butter, mixed ; cook slowly till done, and just
before serving stir in the beaten yolks of three eggs.

VEAL LOAF FOR LUNCH OR TEA

Mince cold roast veal as fine as possible ; add a fourth
part as much fat ham, a cup of grated bread, or cracker
crumbs, and two well-beaten eggs to bind the crumbs
together; season with salt, and pepper (black and red),
mix and form it into a loaf. Glaze the outside with
yolk of egg, and sprinkle over it fine cracker crumbs.
Bake half an hour, and serve with gravy made from
the bones, etc., of the veal. Serve the gravy hot.

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LA CUISINE CREOLE

MINCED VEAL AND POACHED EGGS

One pound of cold veal chopped very fine. Boil half
a pint of sauce till it begins to thicken or glaze; then
add a cup of cream and the minced veal ; season with
pepper and salt. When dished put six poached eggs
around it, alternately with slices of red tongue or ham.
This is a nice breakfast dish, and uses to advantage the
cold meats from the day previous.

CALF OB PIG BBAINS FRIED

Wash the brains in salt water, and wipe dry and dip
in wheat flour or in beaten egg and then in bread
crumbs. Fry in butter or lard, and season with pepper,
salt and lemon sliced.

calves' and pigs' feet fried in batter

Wash and cook the feet tender, the day before using.
When wanted, wash and roll them in a little flour to dry.
Set them by, and make a batter of flour, eggs, milk, and
a little salt and pepper (one egg is sufficient to two
feet) ; take out the largest bones and roll the feet in bat¬
ter, or lay them in a pan with hot lard, and pour the bat¬
ter over them. Fry a delicate brown and serve on toast.

calf's head boiled or baked

Have a head nicely cleaned, and soak it in salt and
water to make it look white. Remove the eyes. Take
out the tongue and salt it. Of the brains make a sepa¬
rate dish. To boil the head put it in a pot of lukewarm
water and boil till very tender. Serve with sauce made
of butter, flour and water, some lemon juice and toma¬
toes. If to bake, dredge flour over it, put on bits of
butter, season with pepper, salt, and sweet herbs, set
in a hot oven and baste with the water in which it was
boiled.

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57

POTTED CALF’S HEAD

Boil a calf’s head or half a beef’s head with a cow-
heel until very tender. When done, pick out all the
bones and chop the meat and tendons very fine ; strain
the liquor they were boiled in, and set it away to cool ;
skim off the fat and pour the jelly over the meat.
Season with a teaspoonful of black pepper, salt, and
thyme, powdered ; boil all together for a few minutes,
and pour into bowls or jelly moulds. Serve with pars¬
ley. Add a little garlic if the flavor is liked.

COLLARED CALF’S HEAD WITH BRAINS. COLD DISH

Boil half, or the whole calf’s head, as you require.
Cover it with water and let it simmer for two hours ;
take it up, remove the bones, and put them back into
the broth; let it continue to stew, adding to it sage
leaves, and an onion. Cut the meat of head and brains
into a stew-pan, adding to it some slices of ham, pepper
and salt, the chopped tongue and an eschalot ; let these
cook two hours. The brains should be beaten up with
two eggs, before putting them in, which should be the
last thing. Then pour all in a mould and fill up with
the liquor from the head, which should be boiled to a
jelly.

CURRY OF COLD ROAST FOWL

Take two large onions, two apples, two ounces of but¬
ter, a dessertspoonful of curry powder or paste, half
pint of gravy or soup-stock, one spoonful of lemon juice
and two tomatoes.

Fry the fowl and the onions in butter to a light brown
color; stew the apples, or fry them also. Put all,

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LA CUISINE CREOLE

onions, apples, gravy and fowl, with the tomatoes and
lemon juice into a stewing pan and let it stew thirty
minutes ; then serve with boiled rice. If curry paste is
used instead of curry powder, no lemon is required.

WELSH RAREBIT

Cut a pound of cheese in slices a quarter of an inch
thick, fry them together five minutes in butter, then add
two well-beaten eggs, a little mustard and pepper ; stir
it up and send it to table hot, on slices of buttered
bread.

HAM TOAST FOR LUNCHEON

Beat the yolk of an egg with a tablespoonful of sweet
milk; set it on the fire to warm, and thicken it with
grated or finely chopped ham; let it simmer a few
moments and pour it on buttered toast. This is for one
person.

WINTER DISH OF BAKED BEANS AND PORK

This is a very heavy dish, but nourishing, and it is
well to know how to cook it, as it is economical.

Pick the beans, wash them, and put them to soak over
night in plenty of water. In the morning pour this
water off and put the beans in a kettle of cold water ;
place them on the fire and let them simmer till quite
tender. Take them up and drain them; when thor¬
oughly drained, put them in a baking pan with a large
piece of salt pork; score the pork and lay it deep in
among the beans, not upon them. Pour boiling water
over them and bake till brown. If in a range, leave
them in all night. This constant change of water im¬
proves the beans very much, and makes them less
flatulent.

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59

MUTTON, BEEF AND HAMS

REMARKS ON BOILING MEATS

Meat, whether fresh or salted, smoked or dried,
should always be put on the fire in cold water. Dried
meats should be soaked before boiling. The delicacy
of meat and fowls is preserved by carefully skimming
while they are boiling.

STUFFED HAM

Smoked hams are much liked stuffed with spices and
sweet herbs, which the only kind of stuffing a salt ham
will admit, as bread, crackers or oysters would sour
before the ham could be used. If you wish to stuff a
ham, look at the recipe for “Aromatic Spices for
seasoning Meat, Pies, etc. 9 9 Soak your ham all night,
scrape it nicely, and boil it half an hour to make the
skin tender; then take it from the pot, gash it all over,
introduce as much of the pounded spices as the incisions
will hold, and then close the skin over the gashes and
boil in the same manner, with vegetables thrown in, as
in recipe for boiled ham.

BAKED HAM

Soak and clean your ham, boil it with onions, cloves,
parsley and sweet herbs until it is nearly done, then let
it cool in its own liquor ; when cold, pull off the skin and
place the ham in the oven gate, with a little sugar and
bread crumbs over it till it is brown. If it is to be eaten
hot, serve with vegetables and some acid or piquant
sauce; if cold, send up savory jelly, No. 21.

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LA CUISINE CREOLE

TO BOIL A HAM

Run a knife, or skewer, into the thickest part of the
ham next the bone ; if the knife comes out clean the ham
is good, if it smells rank and smears the knife the ham
is not good. Select your ham, then, according to this
rule, and when good lay it in cold water; scrape and
wash it carefully, and let it remain in the water all
night. In the morning, when the water — enough to
cover the ham — is nearly boiling lay the ham in, and
keep the water in a simmer. When it has boiled about
an hour throw in two carrots, four onions, two heads of
celery, a sprig of parsley, two or three blades of mace
and four cloves. If the ham is very salt, it is well to
change the water before putting in the seasoning. To
obtain tenderness and mellowness the ham must not be
allowed to boil hard, only simmer. Too much heat
hardens all meat, especially salt meat. When the ham
is done set it off in its own water, let it cool in it ; by
this means it will retain its moisture. When cool take
it out, skin it, and dredge sugar over it, set it in the
oven till it browns, or hold a hot shovel over it.

DAUBE GLACEE OF BEEF, FOR COLD SUPPERS

Take a thick round of beef — from four to six inches
is the best size — make holes in it and stuff them with
salted pork or bacon ; roll each piece, before it is drawn
through the beef, in pepper, salt, sugar, and vinegar,
with minced parsley, and a very little minced garlic.
If the weather is cold it will be better to keep the meat
till the next day before cooking it. Boil two calf’s feet
or four pig’s feet until they drop to pieces ; pick out the

LA CUISINE CREOLE

61

bones and strain the liquor; set it away to jelly, or put
it on ice to make it jelly. The next morning, put one
half the jelly in a large stew pan, then add the beef, and
cover it with the remainder of the jelly. Paste the pan
over very tight or cover it extremely well, so that none
of the flavor can escape. Cook this about four hours ;
when done, take out, cover with the liquor, and set it
aside till it is jellied. This is delicious to eat cold, for
suppers and collations.

BOILED BRISKET OF BEEF, STUFFED

A piece weighing about eight pounds requires five
or six hours to boil. Before boiling the beef make a
dressing of bread crumbs, pepper, butter, salt, sweet
herbs, mace, and an onion, all chopped fine and mixed
with a beaten egg. Put the dressing between the fat
and the lean of the beef ; sew it up to keep the dressing
in. Flour a cloth, tie the beef up tight in it, and let it
boil five or six hours.

ROUND OF BEEF STEWED BROWN

Make incisions in the beef and stuff with chopped
onions, salt, pepper, and sweet basil, thyme and pars¬
ley. Dredge the meat with flour, lay some slices of
bacon over it, and put it to brown in a close oven. Slice
two turnips, four carrots, four salsifies, three stalks of
celery and two onions ; add a quarter of a cup of tomato
catsup or two large tomatoes ; season with salt and put
all in the oven to cook with the meat. After it has
been cooking in the oven two hours and is brown, add
a cup of water with the vegetables. Cover again
closely, and let this stew for one or two hours more, or
until the meat and vegetables are tender.

s

62

LA CUISINE CREOLE

TO FRY A STEAK TO TASTE AS IF BROILED

It sometimes happens that when the fire is low and
the coals gone out, you are called on to cook a steak.
Then get up a quick blaze in the stove with some kin¬
dlings. Put in a pan, over the blaze, a little butter ; when
it is hot lay in your steak; let itifry quickly; while fry¬
ing cover the pan. Work some butter, salt and pepper
together in a tin pan, and when the steak is done to
taste, let it lie in this mixture a few minutes, and then
serve. Do not salt a steak until it is cooked as salt
will toughen it and draw out its juices.

ROUND OF BEEF A LA BARONNE

Boil a fat round of beef for half an hour, take it up
and put in a deep dish ; cut gashes in the sides of the
meat, put pepper and salt into each gash ; fill the dish
the meat is in with claret wine ; set it in to bake, adding
as it goes in the stove three blades of mace, a cup of
pickled capers, or nasturtiums, three white onions cut
small, and a bunch of parsley cut fine. Stew or bake
all together until the meat is tender. Toast some slices
of bread very brown, lay them in the bottom of a dish,
lay in the beef and pour the gravy around it, unless it
is preferred in a sauce boat.

ROASTED BEEFSTEAKS

Tenderloin or porterhouse steaks are the best for
broiling. Have a clear fire of coals to broil on ; rub the
gridiron with a little fat of the meat; lay on the steak
without salting, let it broil gently until one side is done,

LA CUISINE CREOLE

63

then turn. Catch the blood as you turn it, to make the
gravy rich. If the steak is a large firm one, take a
quarter of a pound of butter and work into it pepper
and salt. When the steak is done lay it on to this sea¬
soned butter, keep it hot until the butter melts, turn the
steak in it a few times, put the blood with the gravy,
and serve hot, with tomato sauce or catsup.

TO EOAST BEEF IN A STOVE

A fine roasting piece of beef may, if properly man¬
aged, be baked in a stove so as to resemble beef roasted
before a large, open fire. Prepare the meat as if for
roasting, season it well with salt, pepper, and a little
onion if liked. Set the meat on muffin rings, or a trivet
in a dripping pan, and pour into the pan a pint or so
of hot water to baste the meat with. Keep the oven hot
and well closed on the meat; when it begins to bake,
baste it freely, using a long-handled spoon; it should be
basted every fifteen minutes ; add hot water to the pan
as it wastes, that the gravy may not burn ; allow fifteen
minutes to each pound of meat unless you wish it very
rare. Half an hour before taking it up, dredge flour
thickly over it, baste freely and let it brown. Take the
meat from the pan, dredge in some flour and seasoning
if needed; throw into the gravy a cup of water, let it
boil up once, and strain into a sauce boat or gravy
tureen.

LEG OF MUTTON BOILED A l’aNGLAISE

Select a fat, fine leg of mutton, put it on the fire in
warm water; when it boils skim it, and let it simmer
gently for two hours and a half ; throw in a tablespoon-

64

LA CUISINE CREOLE

ful of salt. When the mutton is done garnish with
turnips mashed in cream, butter, pepper and salt, and
send it to table with a sauce boat of caper sauce No. 11.

ROAST LEG OF MUTTON

Select a fine, fat leg, cut holes in it, and lard it with
fat bacon; season with parsley, pepper, and salt and
put it to bake in a slow oven. Roast it for two hours,
and serve with tomato sauce.

MUTTON STUFFED WITH MUSHROOMS

Chop up half a pint of mushrooms, put them in a
stew pan with some chopped parsley and onion, and a
tablespoonful of grated lean and same of fat ham;
season with salt and pepper, add the yolks of four
eggs, stir it all together, and introduce it in the leg by
taking out the bone or by making incisions in the mut¬
ton. Bake very brown, froth it up by dusting flour
over it, and serve with a good brown gravy, in which
some currant jelly is melted. Sauce No. 28 is very nice
for stuffed leg of mutton.

MUTTON HAUNCH

Let it lie in vinegar and water a few hours before it
is put to cook. When wanted, rub it all over with pep¬
per and salt, and when going to put it in the oven, cover
it with a paste made of flour and water, to keep in the
juices while baking; allow fifteen minutes to each
pound of mutton. When half done, take off the flour
paste, baste the meat well and dredge flour over it.
Half an hour before serving, stir into the pan a quarter
of a pound of butter, baste the meat freely, dredge

LA CUISINE CREOLE

65

flour over it again, and brown. Serve with port wine
and. jelly in the gravy, or if preferred, use one of the
sauces mentioned for roast mutton.

MUTTON THAT WILL TASTE LIKE VENISON

Take a hind quarter of lamb or mutton; rub it well
all over with brown sugar, half a pint of wine, and
same of vinegar. Let it stay in this pickle for a day
or two, if the weather is cold. When it is wanted, wash
it, dry it, and roast it, or it may be cut into steaks, or
made into a pie like venison. Sugar is a great pre¬
servative, and gives a finer flavor than salt, which
hardens delicate meats. Salt drains out the juices of
mutton or lamb.

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LA CUISINE CREOLE

FOWLS AND GAME

BOILED CHICKEN

After tlie chickens are cleaned and trussed fold them
in a nice white cloth, put them in a large stew-pan and
cover them with boiling water; boil them gently, and
skim carefully as long as any scum rises ; let them sim¬
mer slowly as that will make them plump and white,
while fast boiling will make them dark and lose flavor.
When done lay them on a hot dish, and pour celery,
oyster, or egg sauce over them. Serve some also in a
boat, as it keeps hot longer than when poured over the
fowls. Boiled tongue or ham should be served with
boiled chicken. If the chicken is not very tough, an
hour or an hour and a quarter is sufficient to boil it.

COUNTRY FRIED CHICKENS

Take a young, fat chicken, cut it up, pepper and salt
it, dredge it over with flour, and set it by while you
mix a cup of lard, and some slices of fat bacon in a fry¬
ing pan. Let the lard get very hot, then drop in a few
pieces of the chicken, always allowing room in the pan
for each piece to be turned without crowding. As fast
as you fry the pieces, put them on a dish over hot water
to keep the heat in them while you make the gravy.
Pour off some of the grease the chicken was fried in,
and then dredge into the fryingpan some flour, let this
brown nicely and then pour into it a cup of sweet milk,
little at a time; let it froth up, and then place your

LA CUISINE CREOLE

67

chicken back into the gravy for three minutes. If you
like the chicken brown and dry, pour the gravy under
it on the dish for serving.

BOILED CHICKENS WITH STUFFING

Truss and stuff the chicken as for roasting, dredge it
all over with wheat flour, and put it in a pot of boiling
water; take the pot off the fire for five minutes after
the chicken is put in, or the skin will crack ; then let it
boil gently according to its age and weight, an old fowl
requiring twice as long to boil as a young one; allow
fifteen minutes to the pound. Take off all the scum as
it rises, and when done serve with hard-boiled egg
sauce, or parsley, or oyster sauce. This is a nice way
to cook a fat old chicken, as it is much more tender
and nourishing than baked, for if the chicken is old
baking toughens it.

STEW, OR FRICASSEE OF CHICKEN

Clean and wash the chicken, cut it up as for frying,
lay it in a stew-pan with water to cover it ; add a tea¬
spoonful of salt and half as much pepper ; set it to boil
very gently, take off all scum as it rises. When the
chicken is tender, which will be in an hour, take a tea¬
cup of butter, a tablespoonful of flour worked in it,
and a bunch of parsley, put them in the stew-pan with
the chicken; let all stew twenty minutes, and serve on
toasted bread. Egg-balls around the toast add much
to the beauty of this dish,

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LA CUISINE CREOLE

CHICKEN FRICASSEE A LA MARENGO

Cut the chicken up as for a fricassee, put it in a
sauce-pan with a wineglassful of salad oil, and allow it
to cook rather briskly for twenty minutes ; then put in
with it a quarter of a pound of truffles cut up, a bunch
of parsley, six chives or small green eschalots, a
bruised clove of garlic, and pepper and salt ; let them
stew for twenty minutes ; then pour off the oil and take
out the parsley. If only one chicken is used, throw in
half a pint of button mushrooms, a ladleful of brown
gravy sauce, and the juice of a lemon. Garnish this
dish with pieces of fried bread and large crayfish.

ROAST CHICKENS

Draw them and stuff with rich bread and butter
stuffing ; baste them with butter and a little fat bacon,
seasoned with sweet herbs; brown nicely, and serve
with their own gravy made by sifting in a tablespoon¬
ful of flour and a cup of hot water; add a little chopped
parsley, and serve with hard-boiled eggs on the dish
with the chickens.

CHICKEN SAUTE WITH OYSTER SAUCE

Cut up the chicken as for frying, roll each piece in
salt, pepper, and sifted flour, and fry a light brown.
Pour off most of the grease the chicken was fried in,
and in the same pan put three dozen oysters with a
pint of their juice, and a spoonful of lemon juice. Let

LA CUISINE CREOLE

69

them simmer a few minutes, and serve with pieces of
fried bread around the dish.

COLD CHICKEN ESCALLOPED

Mince cold chicken without the skin, wet it with
gravy or hot water (gravy is best), and season with
salt and pepper. To the minced meat of one chicken,
put two ounces of sweet, fresh butter, cut small. Rub
tin or silver scallop pans with butter, strew over the
bottom powdered cracker, lay the minced chicken in,
strew cracker over the top, and bake in a hot oven long
enough to brown the top. Serve with celery or pickle.

TO BROIL A CHICKEN

Clean it as usual and split it down the back, break
the breast-bone with a stroke of the potato beetle,
spread it out flat and lay it on the gridiron over clear
coals ; put the inside of the chicken to the fire first. Put
a tin cover over it, let it broil quickly until nearly done,
then turn it and finish without the cover. When nicely
browned take it on a dish, season it with salt and pep¬
per, and butter it freely; turn it once or twice in the
butter and serve it hot.

CHICKEN CURRY

Cut up the chicken and stew as usual for the table.
When done add a tablespoonful of curry powder.
Serve rice with the dish.

CHICKEN PIE, A LA REINE

Cut two chickens up as for frying, lay some veal cut
in small pieces in the bottom of your pie dish, cut up

70

LA CUISINE CREOLE

over the veal a slice of fat ham; on this place your
chickens ; place hard-boiled yolks of eggs in among the
chicken. Take half a pint of white sauce, made with
butter, flour, and milk or water; pour this over the
chickens, season with a cup of chopped mushrooms,
some parsley, pepper and salt (a good pie can be made
if you omit the mushrooms and ham, but not so rich as
this recipe) ; now cover your pie with a good paste,
and bake for an hour or two.

PLAIN CHICKEN PIE

Take two nice chickens, or more if they are small, cut
them up as for frying, and put them in a pot to stew
with some slices of fat meat. Let them cook for half
an hour, then add a few onions and four Irish potatoes
sliced small, so that in cooking they may be thoroughly
dissolved in the gravy. Season with pepper, salt, a
little parsley, and a quarter of a pound of sweet butter.
When it is cooked well there should be gravy enough to
cover the chickens. If you want it very nice, beat up
two eggs, and stir into the stew with half a pint of
milk. Line a five-quart pan with a crust made like soda
biscuit, only more shortening; put in the chickens and
gravy; then cover with a top crust. Bake until the
crust is done and you will have a good chicken pie.

CHICKEN POT PIE

Cut up a chicken, parboil it, save the liquor it was
boiled in. Wash out the kettle, or take another one, and
in it fry three or four slices of fat salt pork, and put
it in the bottom of the dish in which the pie is to be
made; then put in the chicken and the liquor, also a

LA CUISINE CREOLE

71

piece of butter the size of a teacup, and sprinkle in
some pepper ; cover with a light crust and bake an hour.

BONED TURKEY

Chop up one pound of white veal, with a pound of fat
bacon ; season high with chopped mushrooms, parsley,
pepper, salt, and a bunch of sweet herbs ; when chopped
fine, pound them in a mortar or pass them through a
sausage grinder; add to this the yolks of three eggs,
and place it by in a basin for use. Peel a pound of
truffles, and cut up a boiled smoked tongue, a pound of
fat bacon, or a pound of calf’s udder or veal. Next
bone a turkey, or two fine capons, or fowls, and draw
the skin from the legs and pinions inside. Take the
turkey on a napkin — it is now limp and boneless — cut
slices from the thick breast and place it on the skin
where it seems to be thin, distribute the flesh of the
fowl as evenly as you can on the skin ; season it slightly
with pepper and salt. Spread a layer of the prepared
force-meat in the basin, let it be an inch thick; then
place the cut-up tongue, bacon and veal, lay a row of
chopped truffles and a layer of the force-meat until the
skin is covered, or as full as it will hold. It must be
sewed up the back, the ends tied, like a cushion, or roly-
poly; to do this you must butter a cloth and put it
tightly over the turkey skin, as it will be quite too
tender to stand the cooking, etc., unless supported by a
napkin. Tie it up tightly and place it in a round stew-
pan with the bones and any trimmings of veal or
poultry at hand, add to it two boiled calf’s feet, or an
ounce of gelatine, two onions stuck with four cloves, a
bunch of parsley, six green onions, a bunch of sweet
basil, and a bunch of thyme, two blades of mace, and a

72

LA CUISINE CREOLE

dozen pepper corns, or whole peppers ; moisten all with
half a pint of wine or brandy. Warm this np and put
in your tied-up gelatine, pour over it as much white
veal stock as will cover it well, put it back in the stove
to simmer gently for two hours and a half ; let the gela¬
tine get cold in its own seasoning, and then take it out
and put it under a weight while you remove the stock or
gravy ; take off all the cold grease from the surface and
clarify with eggs in the usual way. When the gelatine
is quite cold, remove the weight, take it from its napkin,
wipe it and glaze it, and place it on a dish. Decorate it
with the strained gravy, which should have been placed
on ice as soon as clarified and strained. It will now be
a firm jelly; if not, put it on ice again, and trim the
boned turkey or fowls with it.

Gelatines of turkeys, geese, capons, pheasants, par¬
tridges, etc., are made in the same way. This is from
the finest source, and will repay any one who tries to
make this magnificent dish. It has never, to my knowl¬
edge, been given in an American cook-book, as it was
obtained from one who was Chef de Cuisine to a
crowned head of Europe.

WILD TURKEY

If the turkey is old, or tough, it must be boiled one
hour before being stuffed for baking. Then stuff it with
oysters, bread and butter, and season with pepper and
salt; baste with butter, and the juice of the turkey.
Make the gravy by putting in the pan a pint of oysters,
or button mushrooms, throw in a cup of cream, or milk,
salt and pepper, and send to table hot, with the turkey.

A PLAIN WAY TO COOK A TURKEY BY ROASTING

Make a dressing to suit you; there are several to

LA CUISINE CREOLE

73

choose from in this hook, made from bread, or force¬
meat. Stuff the turkey, season it with salt, pepper, and
a little butter, dredge it with flour and put it in the
oven ; let the fire be slow at first, and hotter as it begins
to cook. Baste frequently with butter ; when the turkey
is well plumped up, and the steam draws toward the
fire, it is nearly done ; then dredge again with flour, and
baste with more butter until it is a nice brown. Serve
with gravy and bread sauce ; some like chestnuts stewed
in the turkey gravy, and served with it. A very large
turkey will take three hours to roast, one of eight
pounds will take two hours.

ROAST TURKEY A LA PERIGORD

For this purpose choose a fine young hen turkey;
make an incision at the back of the neck, and through
this take out the entrails, as the turkey looks so much
nicer than when otherwise cut. Cut away the vent, and
sew up the place with coarse thread ; singe off the hairs
and scald the legs to get off the black skin, if the skin is
black, as it sometimes is. The neck should be cut off
close into the back, and the crop left entire ; some cooks
can do this and some think it too much trouble. Break
the breast bone and take it out. Lay a little salt on the
turkey, and cover it up, while you prepare the stuffing.
Wash three pounds of truffles, if the hen turkey is a
large one ; if it is small two pounds will do. Peel the
truffles and slice them; throw them into water, and
scald them; add two pounds of fat ham, or bacon, also
the turkey liver, and a quarter of a pound of veal liver;
season this with pepper, salt, nutmeg, chopped thyme,
and a clove of garlic. Set the stew-pan, containing all

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these ingredients, on a slow fire, and let them cook for
an hour, stirring them occasionally, with a wooden
spoon. Mash them all up and let it get cool ; when cool,
stuff the turkey full of the truffle dressing, and fill the
crop also ; sew it up carefully, and tie it with a string,
then truss the turkey, and if time allows, put it away
for the next day. It should then be roasted, keeping
it well basted with the liquor the truffles were boiled
in, and butter added to it.

BOILED TURKEY AND CELERY SAUCE

Draw a fine, young turkey hen, and remove the angu¬
lar part of the breast bone ; take two pounds of fat veal
dressing and stuff the turkey with it. Put over the fire
to cook the veal, bones, and turkey giblets, to make
some white soup stock; season this and let it boil until
you want to put the turkey on to cook. Now truss your
turkey and put it in a boiling pot with a carrot, two
onions, a head of celery, and a bunch of sweet herbs;
now pour over the turkey the stock from the veal and
giblets ; cover with it, if enough ; if not, put in water to
cover it and set it to boil ; when it has boiled one hour,
put it on the back of the stove, and let it simmer and
braise, until dinner. Take off any strings that may
look badly; dish it up. Pour over it a well-made puree
of celery, or oyster sauce, and send to table. This is
an elegant mode of serving turkey.

BOILED TURKEY WITH OYSTER SAUCE

Clean and truss it the same as for baking. Stuff the
turkey with oysters, bread crumbs, butter and mace, all
mixed and seasoned. Put it on the fire in a kettle of

LA CUISINE CREOLE

75

water not hot, but slightly warm; do not drop it into
boiling water or it will break the skin and spoil the
appearance of the turkey. Cover it close, and when the
scum rises take it off. Let the boiling continue for one
hour, then put the pot containing the turkey on the
coolest part of the stove, and let it simmer for half an
hour. Serve with oyster sauce in a sauce boat.

DUCK BOASTED

Pick, draw and singe the duck ; wash it out carefully
and stuff it with potatoes, mashed with butter, onions,
and parsley. Put it down to a good fire or in a hot
oven, pour in a cup of water; let it roast for half an
hour if it is fat and tender, longer if tough. As soon as
the duck is cleaned, boil the giblets, and before serving,
chop them up fine with some of the gravy from the
duck, two tablespoonfuls of catsup, a lump of butter,
and a little brown flour. Have lemons cut on side
dishes, or serve with brown duck sauce No. 1. See
sauces for meats, ducks, etc.

DUCKS, TAME AND WILD

Tame ducks are prepared for the table the same as
young geese, that is, stuffed with bread, butter, pepper
and onion, or with mashed and seasoned Irish potatoes.
Wild ducks should be fat, the claws small and supple ;
the hen is the more delicate. Do not scald wild ducks,
but pick them clean and singe over a blaze. Draw and
wipe them well inside with a cloth; rub pepper and
salt inside and out ; stuff each duck well with bread and
butter stuffing. If the ducks are at all fishy, use onion
in the stuffing, and baste very freely. It is well to

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parboil them in onion and water before stuffing ; throw
away the water and then proceed to stuff and roast
them. Put in the pan a teacup of butter, baste well
with this, and when nearly done, dredge flour over the
ducks, and brown them nicely. For the gravy you must
boil the giblets; while the ducks are cooking mince
these fine; add pepper, salt, and a teaspoonful of
browned flour. Take a glass of wine and a large spoon¬
ful of currant jelly; heat them and serve with the
ducks, mixed with the giblets, or serve it in a dish
alone ; as you like.

CANVAS-BACK DUCKS

These are cooked the same as wild ducks, without
onion however, in the basting, as they have no dis¬
agreeable taste. Serve wine and currant jelly with
canvas-back ducks.

TO STEW DUCKS WITH GREEN PEAS

Truss the ducks as for baking and boiling, and put
them away in the pantry ; then put two ounces of but¬
ter in a stew-pan on the fire, stir in two tablespoonfuls
of flour, stir until it becomes brown or a fawn color ;
then pour in a pint of broth or gravy made from veal,
or from water in which the ducks or chickens have been
boiled. Stir this while cooking, and when it boils, put
in the ducks ; let them cook for half an hour, or until
done or nearly so, then add a quart of green peas, an
onion chopped, and a sprig of parsley; allow these to
stew gently until done; remove the parsley and the
ducks, and if there is too much sauce, cook it down a
little ; dish up, pour the peas and gravy over the ducks
and serve.

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77

ROASTED DUCK

Glean, draw and truss the duck, or ducks, wash them
nicely, salt and pepper them, and get ready a sage and
onion stuffing (see roast goose) or stuff with mashed
potatoes, or bread, butter, onions, pepper and salt
mixed, and bound together with an egg.

BROILED TEAL DUCK

Split the duck like a partridge down the back, broil
on clear coals, butter freely, and serve on buttered
toast ; pepper and salt when broiled, just before putting
on the butter ; if salted before it extracts the fine flavor.

WILD DUCKS

There are several kinds of ducks South, and some are
very fine. Truss wild ducks and lay them in a pan to
bake with a small onion in the body; put butter over
them, with a bunch of celery, a little pepper and salt;
cook slowly and garnish with lemon. Wild ducks should
be wiped dry after they are drawn, and rubbed on the
inside with pepper and salt, except the canvas-back,
which should be left to its own delicious flavor.

WILD GEESE

Wild geese should be cooked rare, and stuffed with a
dressing of bread, butter, and a small quantity of pun¬
gent seasoning, such as onion, cayenne, or mustard.

ROAST GOOSE, WITH SAGE AND ONION

Draw a fine fat goose, stuff it with a seasoning of the
following mixture: Take four onions, peel them and
boil them ten minutes in plenty of water to take from

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them the strong taste. When the onions have boiled
take them from the fire, chop fine, and add to them a
large spoonful of sage leaves dried and powdered, then
add a cupful of stale white bread crumbs, a teaspoon
of black pepper, a little cayenne, and a teaspoon of
salt. Mix all together with a cup of milk or beef
water, and stuff the goose with it. Put it in the oven
and brown it nicely; baste often with butter; when
done dish it with its own rich brown gravy, and send to
table with a boat of apple sauce.

GOOSE, WITH CHESTNUTS A LA CHIPOLITA

Get the goose ready as usual. To prepare the stuff¬
ing take sixty large chestnuts, peel them by scalding,
then put them in a stew pan with two ounces of butter,
one onion chopped fine, and a sprig of parsley; chop
and mix all together and stuff the goose with it ; mix
with the chestnuts one pint of good broth, and stew
them down in it before stuffing the goose. Boil down
the gravy very much, and when the goose is served,
add the juice of two oranges, half a pound of currant
jelly, and a lemon peel in the gravy. Pour this over
the goose when it goes to the table

GAME, VENISON, ETC.

Venison is the finest game we have South. The
haunch or saddle is always roasted; it requires con¬
stant attention, and should be turned and hasted fre¬
quently while cooking. Cover the fat with thick white
paper while cooking; when nearly done, take off the
paper and baste well with claret wine, butter and flour.
Currant jelly is the usual accompaniment of roasted
venison, and is preferred by some to wine, in cooking
it.

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79

VENISON STEAK

Venison steak is good fried or broiled. If to be
broiled, season with pepper, salt, and butter, and cook
quickly on a hot gridiron. If the meat is not fat, make
a gravy for it of wine, flour, and butter. Serve hot.

VENISON PASTY

This is a pie made from the bones, meat, etc., of
venison, after the steak and haunch are taken off. Cut
up and stew, or braise the parts of meat intended for
the pie; season with pepper, salt, port wine, butter,
and if liked, mushrooms; stew all until tender, then
make a paste and finish like chicken pie. This is better
to eat cold than hot and should be rich enough to be a
solid jelly when cold.

SQUIBBEL, OB YOUNG BABBIT PIE

Cut up two or three young squirrels or rabbits ; put
them in a saucepan to cook with two ounces of butter,
a handful of chopped mushrooms, a bunch of parsley
and two shallots chopped ; season with pepper and salt,
and a little thyme or sweet herbs; cook them a light
brown. Throw in a glass of white wine, a half cup of
brown gravy from veal or chicken, and the juice of
half a lemon. Toss all up on the fire fifteen or twenty
minutes, and it is ready to be put in the pie. If you
have no gravy on hand, add to the rabbits a cup of
sweet milk, and a piece of butter, as large as a hen’s
egg. Make a nice paste, line the sides of the pan, pour
in the stewed rabbit, and cover with paste. Bake until
a light brown, and eat cold or hot. It is almost as good
as venison pie.

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HAEE OR RABBIT ROASTED

If the hares and rabbits are young, the ears will be
tender. Clean the rabbits and wash them through
several waters. If to be roasted, they must be stuffed
with grated bread crumbs, suet or butter, a chopped
onion, the liver of the rabbit chopped, and a lemon peel
grated. Moisten with eggs and a little claret. Put this
in the rabbit and sew it up; baste with butter, and
cook for two hours. Make the gravy with the drip¬
pings in the pan, a little cream or milk, and flour. If
the rabbits are old, they are good stewed slowly with
sweet herbs, wine, water, and chopped onions, and
thickened with flour and butter.

CEDAR, OR CAROLINA RICE BIRDS

These are very small, but make a delicious pie by
stewing them with butter and sweet herbs, and baking
them in a light paste, with plenty of gravy.

PARTRIDGE OR QUAILS

Are nice roasted or broiled, and served on toast. If
baked they require constant basting.

PIGEON PIE. VERY NICE

Take six pigeons, truss them, and stuff them with
their own livers, a little bacon, some butter, parsley,
and rolled cracker or a small piece of bread; salt to
taste ; cover the bottom of the baking dish with slices
of veal or beef; season with chopped parsley, mush¬
rooms, pepper, salt, and butter. Place the pigeons on
this, and cover with a nice pie crust. When the pigeons
are placed in the pan, lay between each two pigeons
the yolks of two hard-boiled eggs. Be sure and have

LA CUISINE CREOLE

81

enough gravy to keep the pie very moist. This can be
done by adding plain beef-stock or water as the pie
bakes. Parboil the pigeons a little, also the beef, be¬
fore putting them in the pan, and then keep the water
they were boiled in to fill up the pie.

ROAST PIGEONS

Truss them when plucked and drawn, lay thin slices
of fat bacon on their breasts; bake them three-quar¬
ters of an hour, and then make a gravy with their gib¬
lets, which should have been boiling for the purpose.
Chop up the livers, etc., brown them and serve with the
pigeons. Thin the gravy with the stock the liver was
boiled in.

TO ROAST A SUCKING PIG

In selecting a pig for the table, one four weeks old is
to be preferred. Let the pig be prepared in the usual
way by the butcher, that is scalded, drawn, etc. Stuff it
with a mixture of two or three onions, say half a pint
when sliced and chopped, and a dozen leaves of sage,
pepper and salt; set this to simmer on the fire, then
throw in half a pint of bread crumbs if the pig is small
— if a large one, put a pint of crumbs — a quarter of a
pound of butter, and the yolks of four eggs. Cook this
and stuff the pig with it ; sew the pig up and put it in
the oven to roast ; baste it often with a brush or swab
dipped in olive oil, dust a little sugar over it, and brown
it evenly. Take off the head before serving, take out
the brains, put them in a stew pan ; add to them some
chopped parsley, pepper, and salt, a cup of the gravy
from the pig, and the juice of a lemon. Stir this over
the fire, and send it to the table hot in a separate boat.

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VEGETABLES

IRISH POTATOES, MASHED AND BROWNED

Boil them without peeling; peel them while hot, mash
them up with sweet butter, a little milk, pepper and
salt. Many like them better when mashed and smoothed
over with a knife blade, and slightly browned in the
oven. They can be kept hot in this way if the meal is
kept hack for a guest, which is convenient on some
occasions.

STEWED IRISH POTATOES. A NICE BREAKFAST DISH

Wash, peel, and slice six potatoes; throw them for a
few moments into cold, salted water, take them out in
five minutes and place them in a stew pan on the fire ;
cover them with cold water; when tender, throw off
all the water, pour over them half a cup of sweet milk,
a little salt, pepper, and chopped parsley, and thicken
them with a spoonful of butter, rolled in flour, or a tea¬
spoonful of flour, beaten in carefully to prevent it from
lumping; stew a few moments and serve in a covered
dish.

PUFFS

Very nice potato puffs may be made by mashing
seven or eight potatoes smoothly, and mixing in with
them two well-beaten eggs two tablespoonfuls of melt¬
ed butter, also well-beaten, and a cup of milk. Pour it
into a pan and bake in a hot stove.

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83

FRIED POTATOES

Wash and pare a sufficient quantity for the meal.
Slice them in the machine, taking care to hear down
lightly, so as to have the slices very thin. Have ready
a vessel of very hot lard, and drop the sliced potatoes
into it, letting them remain till they begin to brown.
Take them out with a wire ladle, scatter a little fine
salt over them, and serve while hot. Success depends
almost entirely upon having the lard sufficiently hot.
If the potatoes do not brown, but absorb fat, and are
limp and greasy, be sure the lard must be made hotter.
Properly fried, they may be eaten with relish when
cold, as they are crisp and palatable.

FRIED POTATOES

Pare and cut the potatoes in thin slices ; throw them
as you cut them into salted water to cool, and make
them crisp. Put them piece by piece on a dry towel
and wipe dry, then drop them into boiling fat, enough
to float them. As they brown dip them out with a skim¬
mer, and salt them a little.

POTATO CROQUETS

Take six boiled potatoes (cold mashed potatoes will
do), add three tablespoonfuls of grated ham, a little
pepper, salt, and chopped parsley, also, the yolks of
three eggs ; form into balls, dip in egg and roll in bread
crumbs ; fry in hot lard ; garnish with parsley.

SWEET POTATOES

Are good baked plain in their skins; or boiled, peeled
and sliced, served with butter; or boiled, and then

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sliced in a pan, butter and sugar thrown over them,
and baked in the stove* Some persons like them boiled
and mashed with butter, and browned in the oven like
Irish potatoes.

TURNIPS, TO COOK

Boil or steam them after peeling; when they are
quite tender, you must mash them like potatoes, and
season with pepper, salt and butter.

ONIONS BOILED AND PRIED

Trim and peel them, and boil them in water until
quite tender, then dish them. Season with salt, pepper
and butter. Many like them cut in slices and fried a
light brown ; they are good on a beefsteak when washed
in two or three waters after being sliced, then put into
hot lard and some of the beefsteak gravy, fried gently
until a light color, and served around the steak.

GREEN CORN ON THE COB

Get it as fresh from the field as possible, and if you
desire it boiled on the cob you must (when it is well
silked) throw it into boiling salted water. Corn re¬
quires only fifteen minutes boiling; too long boiling
takes out the sweetness from the grain.

STEWED GREEN CORN

Take a dozen fresh, tender ears of corn; cut it off
the cob, and put it in a stew pan with a quart of cold
water. No salt at first. Let it cook half an hour and
then stir in a lump of fresh butter, a spoonful of flour,
and salt and pepper to taste. If too dry, add a cup of
sweet milk, or water, if the milk is not convenient.

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85

GREEN CORN FRITTERS

Beat three eggs with a cup of milk ; to this add a pint
of boiled green corn grated; throw in flour enough to
make a batter thick enough to drop from a spoon ; salt
and pepper to taste, beat it very hard, and drop into
boiling lard one spoonful at a time. This is a great
luxury and a good substitute for oysters during the hot
season.

SUCCOTASH, OR CORN AND BEANS MIXED

Boil for half an hour two pints of green shelled
beans, or the same amount of string beans ; then pour
off the water, cut the corn from two dozen ears, put it
in the pot among the beans ; add salt and pepper, and
cover them with boiling water. Let it boil for half an
hour, and add a lump of butter as big as a hen’s egg,
rolled in flour ; let this boil up once and it is done.

CORN OYSTERS

One pint of grated green corn, one cup of flour, one
dessertspoonful of salt, one teaspoonful of pepper and
an egg. Mix all together, and drop and fry in hot lard.
This is a nice breakfast dish.

ROASTING EAR PUDDING

Cut as much corn from the cob as you require; a
dozen ears make a large pudding. To every three ears
allow an egg, a spoonful of butter, a little pepper and
salt, to suit your taste; fill and cover it with sweet
milk. Let this bake an hour.

OKRA AND CORN FRICASSEE

Put a pint of cut okra in a frying pan in which there
is a cupful of hot lard, or the fat of side meat ; let it

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LA CUISINE CREOLE

fry a little, then cut into it a pint and a half of corn ;
fry it until it is thoroughly cooked, pour off some of the
grease, and dredge in a little flour, and a half cup of
milk ; pepper and salt, to taste, must be added just be¬
fore dishing it up.

A NICE WAY TO COOK OKRA OR GOMBO

Take a pint of young tender okra, chop it up fine,
add to it half as much skinned, ripe tomatoes, an onion
cut up in slices, a tablespoonful of butter, a little salt
and pepper, and a spoonful of water ; stew all together
till tender, and serve with meat or poultry.

SALSIFY FRIED IN BATTER

Scrape the salsify, throw it for a few moments into
cold water, then parboil it, drain it and cut into lengths
of three inches ; allow it now to steep until cold, in a
bowl with two tablespoonfuls of olive oil, one of French
vinegar, pepper and salt; let it remain in this, occa¬
sionally turning it until ready to fry it. Then make a
batter with eggs, milk, and flour; dip the salsify in
this batter, and fry in hog’s lard; fry parsley with it
and serve.

TOMATOES STUFFED

Take five large tomatoes, slice off that part which
joins the stalk, cut out a little of their pulp, take out
the seeds, and strain them; chop up the pulp with a
handful of parsley, a slice of fat bacon, a slice of ham,
and a cup of bread crumbs ; fry all these, and season
with butter, pepper, salt, thyme, and the yolks of two
eggs ; take it off the fire as soon as the eggs are beaten

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87

in, and stuff the tomatoes. Bake them for half an hour,
pour some brown sauce or gravy over them and serve.

TOMATOES TO BROIL

Take ripe, red tomatoes, place them on the gridiron,
broil, and turn until done through; then serve them
whole, so that they can be seasoned at the table.

STEWED TOMATOES, WITH OR WITHOUT SUGAR

Pour boiling water over six or eight large, ripe to¬
matoes, let them remain in it a few minutes to scald
the skins, then take them out and skin them. Chop
them up and put them to stew with a little salt, pepper,
and a small piece of butter; then add a spoonful of
rolled cracker or toasted bread, and a tablespoonful of
sugar, if liked; if not, omit the sugar, and let them
stew gently, for half an hour longer.

TO COOK SPINACH

Wash in two or three waters, as the grit adheres
very closely to spinach ; when well washed, boil it one
half hour in clear water; add a little soda, if it does
not look a nice green. When soft, drain it well and
chop very fine — it cannot be too fine ; add butter, salt if
needed, and pepper to taste ; garnish with hard-boiled
eggs cut in fancy shapes ; or, in early spring, it is nice
to poach two or three eggs, and lay on the freshly
cooked spinach.

ASPARAGUS ON TOAST

The fresher this vegetable is the better ; and in pick¬
ing and washing it, all stalks not crisp and tender
should be thrown aside. Cut off nearly all the horny

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white parts, tie the rest in neat bunches, and boil in
salted water for twenty minutes or half an hour ; then
take it out, let it drain a minute and lay on buttered
toast, the heads all one way; cover with rich drawn
butter sauce.

ASPARAGUS WITH CREAM

When cream is plentiful, cut the asparagus in inch
pieces, boil, and then throw it into rich hot cream, with
seasoning of pepper and salt.

STEWED MUSHROOMS ON TOAST

Pull out the stems of the mushrooms, and peel them ;
melt a tablespoonful of butter in a stew pan, throw into
the butter a little salt, pepper, and powdered mace (if
liked), lay the mushrooms in this, upper side down,
and stew till they are tender, which will be in about
twenty minutes. Fry a slice of bread until it is a light
brown, and then arrange the mushrooms over it. Serve
hot.

EGG PLANT

Parboil egg plant, slice it and dip each piece in
beaten egg and roll it in pounded cracker; then drop
it in hot lard and fry brown. Season with salt and
pepper. They are delicious cooked this way, and taste
life soft-shelled crabs. Another way is to parboil them,
mash them up and season with eggs, onions, pepper,
salt and butter; then place the mixture back in the
shell, and bake. Serve in their shells.

ANOTHER WAY TO COOK EGG PLANT

Parboil, slice them, and without rolling them in any¬
thing drop them into boiling lard; season with salt

LA CUISINE CREOLE

89

and pepper. Some like them mashed and added to a
batter of eggs, flour and milk, seasoned with pepper
and salt, and then dropped like fritters into hot lard.

BURR ARTICHOKES

Get them young or they are not tender, wash them in
salted water, and put them to boil. Boil until you can
pull off a leaf easily; salt them and serve with drawn-
butter sauce, with vinegar in it, or mustard and oil, as
preferred.

SNAP BEANS, STEWED AND BOILED

Pick and snap them when green and tender, cut them
small, and throw into boiling water; let them cook
gently for two hours ; then stir in a half cup of broth,
and a cup of milk; let them stew in this for half an
hour longer; season with salt and pepper to taste.
Many like them cooked with a piece of lean side bacon.
They require several hours boiling, if not very young.
Put the beans in first, and when half done, put in a
pound or so of bacon to an ordinary mess of beans.

GREEN ENGLISH PEAS, TO STEW

Shell a quart of green peas for a small mess. Wash
them in cold water, and put them on to cook in a stew
pan with a pint of boiling water, or enough to cover
them. Let them cook half an hour, and then stir in a
large lump of butter rolled in flour ; let this cook a few
minutes, and add a teaspoonful of white sugar, same
of salt and pepper, and serve while hot. Do not let
them cook dry. Lamb and green peas is a favorite
dish in the spring of the year.

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MARROWFAT PEAS

This is a late sort of green pea, and is much richer in
taste than the earlier ones, but not so delicate. They
must be dressed like the early peas, by boiling in water,
and when soft, pour off the water. They are sometimes
a little strong if the water is not changed. Fill up with
milk, or milk and water, and boil a little longer, then
season with butter, pepper and salt, and thicken with
a teaspoon of flour stirred in among the peas.

LIMA, OR BUTTER BEANS

Shell them, and lay them in cold water for an hour
or so before cooking ; this renders them more delicate
and mealy. When ready to cook, put them in a stew
pan in boiling water enough to cover them; let them
boil fast and keep them covered while cooking; ex¬
amine them in an hour, and if soft, pour off nearly all
the water and stir in a lump of butter, some pepper
and salt. Lima beans and sweet corn make the finest
succotash, although string beans are generally used.

SQUASH, STEWED

If not very young, you must peel the squashes, steam
or boil them until tender, and season them with sweet
milk or cream, and a little butter, pepper and salt ; let
them stew down in this until they are thick, and of the
consistence of mashed potatoes. Another way is to
take them from the steamer, mash them with a cut-up
onion, and a slice or two of ham ; then stew them down
thick, adding pepper and salt to taste.

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91

STEWED SUMMER SQUASH

Gather them while young and tender. Peel, cut them
up, take out the seeds, and put them on to boil; let
them cook rapidly until very tender. Drain them well
in a colander, and mash with a wooden spoon. Put this
pulp in a stew pan with a small piece of butter, a gill
of cream, and a little pepper and salt; cook this, and
stir constantly until the squash is dry. Serve very hot.

PUMPKIN WITH SALT MEAT

This is very good cooked with salt meat and brown
sugar. Slice the pumpkin and put it in the oven with
brown sugar, or good molasses; slice some smoked
meat and lay it in among the pumpkin ; cook it tender.
It is better than many things with more reputation.

CAULIFLOWER, WITH WHITE SAUCE

Remove the green stalks, and if the heads are large,
divide them into quarters ; wash and boil them with a
little pepper, butter and salt ; serve with drawn butter
or white sauce, when they become soft and tender.

STEWED CABBAGE

Cold cabbage left from dinner can be drained from
the pot liquor in which it was boiled, and then sim¬
mered for half an hour in water, or milk and water;
pour off all the water when it is tender, and stir in the
pot a lump of butter or clarified drippings; let it cook
gently, then throw in a cup of milk or cream; thicken

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it with flour, and season with pepper and salt. Serve
with the cream gravy poured over the cabbage.

BEETS BOILED

Wash the beets clean, hut do not trim the roots, or
they will bleed and lose their sweetness. If the beets
are young and tender, they are nice cooked whole, and
then stewed in a little butter, with sugar, salt and vine¬
gar added. Let them simmer in this hatter for twenty
minutes, and serve. If the beets are large, boil, and
slice them when cooked, and season with vinegar, pep¬
per and salt, or slice them, and serve with butter.

PARSNIP FBITTERS

I *

Boil the parsnips in salted water until they are done ;
make a batter of an egg, a spoonful of milk and flour,
pepper and salt, and when the parsnips are cool
enough to handle cut them in rounds, dip them in the
hatter and drop them into hot lard ; f ry a light brown,
turn them and fry the other side. When brown on both
sides, drain them from the grease. They are good,
mashed like turnips.

MACARONI IN A MOULD

Boil macaroni till it is tender, line a mould with it,
fitting it in closely. Make a mince of any kind of meat,
raw or cooked ; season with sweet herbs, butter, pepper
chopped eschalot, and a couple of eggs ; fill the mould
with this and boil for twenty minutes. Serve with
white sauce No. 10 put around the macaroni.

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93

MACARONI AND GRATED CHEESE

Take a quarter of a pound of macaroni, break into
lengths, and throw it into cold water to soak, an hour
or so after breakfast. Boil it an hour, take it out of
the pot and put in the bottom of the pan a layer of the
boiled macaroni and then a layer of grated cheese;
strew over the top a teaspoonful of salt and some
lumps of butter as big as a nutmeg. Then fill up the
pan with new milk and bake until browned on top, but
never let it get dry ; it is better to put water in, if your
milk has given out, than to let it get the least dry. This
is a rich dish when well made, but a poor one if badly
made, and served dry.

7

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LA CUISINE CREOLE

EGGS, OMELETS, ETC.

In choosing eggs hold each one up to the light; if
fresh, the white will be clear and the yolk distinct ; if
they are not good, they will have a clouded appearance.

Eggs for boiling must be as fresh as possible ; they
may be kept fresh for several weeks by packing them
in bran. Lay the small end of the egg downward in the
box. You may also keep them for months by greasing
them with melted lard, or beef fat, or in a weak brine
of lime water and salt ; strong lime water will eat the
shell, and if very strong will cook the eggs. Add to a
common bucket of water a pint of salt and a pint of
lime ; stir it well, and it is ready to receive the eggs.

Omelets require a thick bottomed pan, as an ordi¬
nary pan is too thin and would scorch the eggs before
they could be properly cooked. For turning omelets,
eggs, fried parsley, etc., have a skimmer spoon with a
flat, thin blade, with holes, to let the fat from the fry.

TO BOIL EGGS IN THEIR SHELLS, SOFT OR HARD

Wash the eggs clean, drop them as wanted in a stew-
pan of boiling water ; if you desire them soft, let them
boil just three minutes by the watch ; if only the yolk is
to be soft five minutes will do it; but if wanted very
hard for salad, sandwiches, etc., let them boil ten or
fifteen minutes. Then put them in cold water, to make
them peel easily. If soft-boiled eggs are kept in the

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95

shell before eating them, they will harden very much
from the heat of the shell.

EGGS, AU GRATIN, FOR LENT

Boil the eggs hard, peel and cut them in slices, and
lay them in a deep dish in close circular rows. Make a
sauce of a tablespoonful of butter, the yolks of four
eggs, a little grated cheese and half a cup of sweet
milk. Stir this over the tire until it thickens, pour it
over the eggs, strew some bread crumbs on the top, and
bake for about ten minutes ; then send to table hot.

POACHED EGGS WITH TOAST AND ANCHOVY PASTE

Toast six pieces of bread, shape them round, before
browning ; keep them where they will be hot until you
poach the eggs. Take a tin dipper, half till it with boil¬
ing water, and drop it gently into the pot again, hold¬
ing it so that none of the water from the pot can get
into the dipper ; keep it firm by holding it yourself or
getting it held for you, and break a nice fresh egg into
the dipper; let it stand until the white is firm. Lay
each egg on one of the slices of toast, use butter and
salt on the toast for both egg and toast; break each egg
in this way until your six eggs and six pieces of toast
are used ; butter very freely, and serve hot. Anchovy
paste may be spread on the toast before the eggs are
put on, but it is a nice dish without it and very suitable
for a delicate breakfast.

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LA CUISINE CREOLE

POACHED EGGS AND HAM

Poach your eggs in a tin dipper, as directed, and
when done put them on round slices of broiled or fried
ham. Many prefer this to fried ham and eggs.

EGGS WITH BROWNED BUTTER AND VINEGAR

Put four ounces of butter into an omelet pan over
the fire ; as it begins to sputter, break the eggs into it
without disturbing the yolks, season with pepper and
salt ; fry the eggs carefully and remove them on to the
dish in which they are to be served. Put two ounces
more butter in the pan, fry it of a brown color ; put to
the butter two tablespoonfuls of vinegar, pour it over
the eggs and serve.

OMELETTE AU .NATUREL

Break eight eggs into a bowl; add a teaspoonful of
salt, half as much pepper, beat up the whole very hard
and throw in a tablespoonful of water. Have the ome¬
let-pan on the fire with a cup of sweet butter heated to
a gentle heat (fierce heat would scorch the eggs) ; pour
the eggs into the heated butter; raise it as it cooks,
with a skimmer-spoon, turn in the brown edges, or
turn one half over the other, as it keeps in the luscious¬
ness of the omelet. Keep gently rolling it, as it cooks,
until, when done, it is round like a small roly-poly
pudding. Omelette au naturel is the basis of all ome¬
lets, for, by substituting different seasonings, you have
all the varieties of them. Parsley and onion chopped
fine and mixed with the eggs is one variety; grated
ham and parsley is another ; sugar makes another class,
and so on.

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97

A NICE OMELET WITH GREEN ONION

Beat the whites and yolks of six eggs separately, put
in a tablespoonful of butter, a spoonful of chopped
green onion and one of fine-cut parsley, and mix with
the eggs; then put it into a thick-bottomed pan, in
which you have placed a half cup of butter. Roll it up
as it cooks, and tilt the pan on one side, that the omelet
may cook on the other side ; roll up again as it cooks.
Do not let it get hard and brown, but keep it soft. Keep
on rolling as well as you can ; a little practice will make
you perfect. When the eggs cook, butter, pepper and
salt them, and turn on a dish.

OMELET FOR ONE PERSON

Beat two eggs — yolks and whites separately; in a
bowl put a tablespoonful of water, a little parsley, a
teaspoonful of butter, and a little green onion, if liked ;
beat the eggs into this, and whisk all very rapidly for
a few minutes ; then pour it into a pan, where there is a
tablespoonful of butter just hot enough to color the
eggs ; cook them very slowly, and roll up the omelet as
it cooks until it is like a rolled pancake; pepper and
salt it at the last moment of cooking, as putting in salt
too soon makes eggs tough.

OMELET WITH PARMESAN CHEESE

Break six eggs into a bowl, add a gill of cream, four
ounces of grated cheese, some pepper and a little salt ;
beat the whole together, pour into a pan, roll up and
bake as directed. Butter it well before sending to table.

98

LA CUISINE CREOLE

OMELET WITH SUGAR

Beat six eggs, whites and yolks separately, with
seven spoonfuls of powdered sugar. Flavor with lemon,
and bake like a pudding for ten or fifteen minutes, or
just long enough to set the eggs. Longer baking will
spoil the jelly-like consistency of the omelet.

OMELETTE SOUFFLE

Beat six eggs, the whites and yolks separately; put
to the yolks four dessertspoonfuls of white sugar pow¬
dered, and the yellow rind of a lemon chopped very
fine; mix them thoroughly, whip the whites to a high
froth and add them to the yolks. Put quarter of a
pound of butter into the pan, over a brisk fire, and as
soon as it is completely melted pour in the mixture;
stir it that the butter may be completely incorporated
with the eggs. When it is so, put it in a buttered dish
and set it over hot embers or ashes, strew powdered
sugar over the top and color it with a hot shovel ; this
may be done in the oven. Serve as soon as possible, as
it soon falls and so the appearance is spoiled.

OMELETTE SOUFFLE IN A MOULD

Break six fresh eggs, separate the whites from the
yolks, put with the yolks three spoonfuls of rice flour
and a tablespoonful of orange-flower water; stir these
well together, whip the whites of the eggs to a high
froth, and mix them with the yolks. Pour the mixture
into a buttered mould, about half full; bake it in a
moderate oven for half an hour. When done turn it on

LA CUISINE CREOLE

99

to a dish and serve quickly. This omelet must he clear
and shake like a jelly.

A DELICIOUS OMELET

Beat separately, and lightly, six eggs ; add to them a
tablespoonful of chopped green onion, and the same of
parsley, chopped fine; beat them into the eggs with
two tablespoonfuls of water, and at the last moment
a little salt. Have a thick-bottomed skillet or pan on
the fire, put in a teaspoonful of nice sweet butter, and
when this is hot put in the eggs. Take a broad-bladed
knife and keep rolling the omelet as it sets ; do not let
it get too brown, but roll it in an oblong shape ; never
turn an omelet over, but push and roll it, as described,
then slide it on a hot dish, pour a spoonful of melted
butter over it, and send it to table hot. A wood fire is
the best, over which to cook an omelet, as you want
only a blaze; a great heat in the stove makes it im¬
possible to have the eggs of the light delicate brown
required.

SPANISH OMELET

Beat up six eggs until quite light, add to them a cup
of chopped ham and two small onions minced very fine.
The onions should be cooked a little before being put
into the eggs, or they will not be cooked enough. When
mixed together put it into a thick-bottomed pan and
commence rolling. When it is a light brown, give it the
last roll, let it lie a moment in the pan, then dish it.
Put fresh butter as it goes to table, for the butter the
omelet is fried in is never good to send to table.

100

LA CUISINE CREOLE

OMELET WITH OYSTERS

Break eight or ten eggs in a basin, whip them np well,
add a gill of cream, a tablespoonful of sweet butter, a
spoonful of chopped parsley, pepper and salt to taste;
beat it again very light, then stir in a pint of chopped
oysters, and when the butter is hot put in the omelet.
When the eggs have partly set, roll the omelet in form
of a cushion, which you can do by using the tin slice.
Brown delicately, and serve with a little melted butter
or some sauce you prefer.

Grated Parmesan cheese is very fine in place of the
chopped oysters ; also, ham, in the above omelet, is an
acceptable addition.

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101

SALADS AND RELISHES

GARNISHES

Parsley is most universally used to garnish all kinds
of cold meats, boiled poultry, broiled steak and fish of
many kinds. Horse-radish is much liked on roast beef ;
slices of lemon are liked by many on broiled fish or
boiled calf’s head, etc. Mint is liked by many on roast
lamb, and currant jelly is generally liked on game,
ducks, etc.

MUSHROOM CATSUP

Lay fresh mushrooms in a deep dish, strew a little
salt over them, then a fresh layer of mushrooms and
salt, till you get in all the mushrooms. Let them stay
in this brine three days; then mash them fine, add to
each quart a spoonful of vingar, half a spoonful of
pepper and a teaspoonful of cloves ; pour all this in a
stone jar, and place the jar in a pot of boiling water;
let it boil two hours, then strain it without squeezing
the mushrooms. Boil the juice fifteen minutes, and
skim it well; let it stand a few hours to settle; bottle
and cork it well. Keep it cool, or it will ferment.

A DELICIOUS FLAVOR FROM THYME, ETC.

A delicious flavor from thyme, mint, sweet mar¬
joram and rosemary may be obtained when gathered
in full perfection. They should be picked from the
stalks and put into a large jar, then pour strong vine-

102

LA CUISINE CREOLE

gar or brandy over them ; let them stay in this twenty-
four hours, then take the herbs out, and throw in fresh
bunches ; do this three times, then strain the liquor or
vinegar. Cork and seal the bottles tight. Do not let
the herbs stay more than twenty or twenty-four hours
in the liquid before straining, for fear of imparting an
unsavory taste. This is very useful in soups.

CELERY AND SWEET HERBS VINEGAR

Take two gills of celery seed, pound them and put
them in a bottle; fill the bottle with sharp vinegar,
shake it every day for two weeks, then strain and
bottle it for use.

GREEN TOMATO SOY, OR SAUCE

Slice a peck of green tomatoes thin, salt them thor¬
oughly, using a pint of salt. Let them stay in this all
night, and in the morning drain them from the salt,
wash them in cold water, and put them in a kettle with
a dozen cut-up raw onions, two tablespoonfuls of black
pepper, same of allspice, a quarter of a spoonful of
ground mustard, half a pound of white mustard seed,
and a tablespoonful of red pepper. Cover all with
strong vinegar, and boil it until it becomes like jam.
Stir it frequently while it is boiling or it will scorch.

SUPERIOR TOMATO CATSUP

Get a bushel of ripe tomatoes, scald them until they
are soft enough to squeeze through a sieve. When
strained, add to the pulp a pint and a half of salt, four
tablespoonfuls of ground cloves, same of cayenne pep¬
per, a quarter of a pound of allspice and a table¬
spoonful of black pepper, a head of garlic skinned and

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103

separated, and a half gallon of vinegar. Boil until it
is reduced one-half, then bottle.

TOMATO CATSUP

Take enough ripe tomatoes to fill a jar, put them in
a moderate oven, and bake them until they are thor¬
oughly soft; then strain them through a coarse cloth
or sieve, and to every pint of juice put a pint of vine¬
gar, half an ounce of garlic sliced, a quarter of an
ounce of sait, and the same of white pepper finely
ground. Boil it for one hour, then rub it through a
sieve, boil it again to the consistency of cream; when
cold, bottle it, put a teaspoonful of sweet oil in each
bottle; cork them tight, and keep in a dry place.

TOMATO CATSUP. KECIPE FOE MAKING A SMALL QUANTITY

Take a gallon of ripe tomatoes, skin them by pouring
boiling water over them; let them get cold and put
them in a stew pan with four tablespoonfuls of salt, and
the same of ground black pepper, half a spoonful of
ground allspice, and three spoonfuls of ground mus¬
tard. Throw in eight pods of red pepper, and let all
stew slowly until the tomatoes are soft and tender.
Thin the mixture with enough vinegar to allow the
catsup to be strained through a sieve; cook it fifteen
minutes, and bottle up when cold. This will last in any
climate, if well boiled and made according to these
directions. Keep always in a cool, dark closet or cellar.
Light ruins all catsups, pickles or preserves, when they
are exposed to it. This is a fine recipe.

FEENCH CHICKEN SALAD

Roast one or two nice chickens, season them well,
and when cooked, put them by to cool. Just before

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LA CUISINE CREOLE

serving the dish, carve the fowls in small pieces, tak¬
ing out all the large bones. Make a dressing of the
yolks of six hard-boiled eggs to each fowl, mash the
yolks very smooth with a wooden spoon and pour
gently on them in a little stream a cup of olive oil;
beat the eggs all one way till they are creamed. Add
now a cup of vinegar to two fowls, a half cup to one,
pepper, salt, and drop a little vinegar on the fowl, then
pour on the dressing. Arrange on the dish, cool, fresh
lettuce heads quartered, and slice six more hard-boiled
eggs over all as a garnish. A few red beets are a
handsome addition, mixed with the green lettuce and
yellow eggs.

CHICKEN SALAD FOR A SMALL COMPANY

Boil four eggs hard, throw them in cold water; when
cool, take the yolks of two in a bowl, pour over them
a spoonful of mixed mustard, an ounce of sweet oil, a
saltspoonful of salt, and a little black pepper ; mix this
carefully, pouring in the oil a little at a time; when
it is smooth, pour in four tablespoonfuls of good vine¬
gar, and one-half a teaspoonful of sugar. This is the
dressing for your salad.

The chicken is supposed to be already boiled or
baked. When cold, pick all the flesh from the bones
and pile it in the centre of a glass bowl, or dish ; mix
with it three heads of celery, cut up fine, and season
it with pepper and salt. About the time you wish it
served, take six or seven heads of white-heart lettuce,
split them, and place them closely around the cut-up
chicken, and pour over it all the dressing. This is a
plain and economical way, but if wanted richer, it is
easy to add more eggs, and trim the salad with sliced
hard-boiled eggs, over the top.

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105

A NICE CHICKEN SALAD

Cut up the white parts of four or five heads of
celery, reserving the green leaves. Pick all the meat
from a fine baked chicken, chop this up, and mix it
with the cut-up celery ; lay it in a glass or china dish,
where it will be cool.

To make the dressing, rub the yolks of six hard-
boiled eggs to a paste, with two spoonfuls of mixed
mustard, a teaspoonful of white sugar, and enough oil
to make it perfectly smooth; put this in slowly, a little
at a time, and finish the dressing by pouring in half
a cup of vinegar. Pour this over the celery and chicken,
and garnish with white heads of split lettuce, also the
reserved celery leaves, and four sliced hard-boiled
eggs.

POTATO SALAD

Slice a pint of cold potatoes, put them in a dish,
chop over them six eschalots, pepper and salt them,
and pour over them a dressing of two tablespoonfuls
of oil, one of made mustard, and half a cup of vinegar ;
it is better without eggs.

POTATO SALAD

Slice cold potatoes, add to them chopped eschalots,
and season with pepper, salt, mustard, oil, tomato
catsup and vinegar. Garnish with sprigs of parsley.

TOMATO SALAD, WITH OR WITHOUT SHRIMP

Slice a dozen large tomatoes, slice with them three
or four sweet peppers, then pepper and salt the toma¬
toes; lay slices of tomato and a little sweet pepper
until the dish is full. Pour over all a dressing of oil,
mustard and vinegar. A pint of shelled shrimp is a
great improvement to this salad, but it is good without.

106

LA CUISINE CREOLE

JAMBALAYA OF FOWLS AND EICE

Cut up and stew a fowl ; when half done, add a cup
of raw rice, a slice of ham minced, and pepper and
salt; let all cook together until the rice swells and
absorbs all the gravy of the stewed chicken, but it
must not be allowed to get hard or dry. Serve in a
deep dish. Southern children are very fond of this;
it is said to be an Indian dish, and very wholesome as
well as palatable ; it can be made of many things.

COLD SLAW WITH HOT SAUCE

Chop fine a firm white head of cabbage, or better
than that, slice it with a patent slicer; lay it in very
cold water for an hour, then take it out, drain it, and
when drained thoroughly, place it in the dish it is to
be served in and pour over it the following sauce:
Take two cups of strong vinegar to a quart of cut
cabbage, stir in it one teaspoonful of mustard and salt,
a tablespoonful of butter, and three teaspoons of white
sugar. Make this all hot, and at the last moment stir
in the yolks of two or three eggs ; stir rapidly and pour
on to the chopped cabbage in the dish. It should be
served instantly or the sauce will harden.

PLAIN COLD SLAW, WITH VINEGAB

This is made by chopping or slicing the cabbage as
in the above recipe. When it is soaked, and is cool
and firm, dust pepper on it, throw in a little salt and
pour over it a cup of cold, sharp vinegar. Sliced hard-
boiled eggs are a great improvement if put over the
cabbage when sent to table. Sliced onions also make
a good salad when seasoned with salt, pepper and vine¬
gar. Mix a little sweet, sliced vegetable pepper with
the onions.

LA CUISINE CREOLE

107

PICKLES

HINTS ON THEIR MANAGEMENT

Pickles should always have vinegar enough to cover
them; those intended for immediate use should be
kept in wide-top stone-ware jars. Keep a cloth folded
upon the pickles, and the jar covered with a plate or
wooden vessel ; they should occasionally be looked over,
and the softest and least likely to keep, used first.
Pickles intended for use the following summer should
be assorted from the remainder when first made;
choose those most firm, and of equal size; put them
into stone, or glass-ware, with fresh vinegar to cover
them; cover the vessel close, with several thicknesses
of paper, or a tin cover, or if wide-mouthed bottles are
used, cork them tightly.

Cucumbers may be put down in a strong salt and
water brine, to be greened and pickled as they are
wanted. Keep them under the brine. When wanted,
freshen them in two or three changes of water, for two
or three days, until by cutting one open, you find it but
little salt; then pour scalding vinegar over them three
times, and keep them covered ; add spices and season¬
ing to the vinegar, to suit the taste.

The vessels in which pickles have been, whether of
glass, wood, or stone, will never be fit for preserved
fruit; they will surely spoil if put in them. After
pickles are used, throw out the vinegar, wash the
vessels first in cold water, then pour hot water into
them, cover and let it remain until cold, then wash,

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LA CUISINE CREOLE

wipe, and dry them near the fire or in the sun, and
set them away for future use. Wooden ware will re¬
quire to be wet occasionally, or to be kept in a damp
place, that it may not become leaky. Should catsups
seem frothy or foamy, put them in a bright brass, or
porcelain kettle, over the fire; boil slowly, and skim
until no more scum rises, then turn into an earthen
vessel to cool, after which put in bottles and stop
them tight.

TO PICKLE CUCUMBERS PLAIN WITHOUT SPICES

Take one hundred small cucumbers, or more, if you
wish, salt them freely, and let them remain eight or
ten hours; then drain them, put them into boiling
vinegar enough to cover them, and place vine leaves
among and over them to green them ; let them scald a
few minutes in the vinegar, and take them from the
fire, but place them near it to keep warm and become
green ; if the leaves turn yellow, put fresh ones among
them. When green you can pack them away in jars;
season them at any time you may desire, as they
will keep well if scalded thoroughly with the boiling
vinegar.

j CUCUMBER PICKLES IN WHISKEY

Prepare your cucumbers as usual by letting them
stay a few days in brine, or if time is an object scald
them in brine, and then proceed to pickle them. The
same brine may be used many times, pouring it boiling
hot on each mess of cucumbers. If you have no vine¬
gar convenient drop your scalded cucumbers into a
mixture of one part whiskey and three parts water.

LA CUISINE CREOLE

109

Secure them carefully from the air, and by Christmas
they will be fine, firm, green pickles, and the whiskey
and water will be excellent vinegar. Add spices after
they are pickled. If you do not wish all your pickles
spiced, keep a stone-pot of well-spiced vinegar by it¬
self, and put in a few at a time as you want them.

CUCUMBER AND ONION PICKLE

Take a dozen fine crisp cucumbers and four large
onions. Cut both in thick slices, sprinkle salt and
pepper on them, and let them stand. Next day drain
them well and scald them in boiling vinegar; cover
close after scalding. Next day scald again with a bag
of mace, nutmeg and ginger, in the vinegar ; then place
them in jars and cork close. If the vinegar seems to
have lost its strength, replace with fresh, and put the
bag of spices in again to keep the flavor.

OLD-TIME SWEET PICKLED CUCUMBERS

Put your cucumbers in brine for eight days; slice
them without soaking; let the slices be an inch thick.
When cut, soak them until the salt is nearly out,
changing the water very often. Then put them in a
kettle, with vine leaves laid between the layers ;
cover them well with leaves, and sprinkle pulverized
alum all through them, to harden and green them, then
cover with vinegar, and set them on the back of the
stove until they become green. Take the cucumbers
out and boil them a little in ginger tea (half an hour
will be enough). Make a syrup of one quart of strong
vinegar, and one pint of water, three pounds of sugar
to four pounds of cucumbers, with one ounce of cinna-

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LA CUISINE CREOLE

mon, cloves, mace and white ginger to every ten
pounds of fruit. Make this syrup hot, and put in the
cucumbers and boil them until clear. When they are
clear take them out and boil the syrup until it is thick
enough to keep. Pour it over the cucumbers, which
should have been placed in jars ready for the syrup.
They are now ready to use, or seal up, as may be
desired. If not convenient to pickle after eight days
salt brining, it does not hurt to let them remain a few
days longer.

PICKLED EGGS

When eggs are abundant and cheap, it is well to
pickle some for a time of scarcity. Boil three or four
dozen eggs for half an hour, let them cool, and then
take off the shells, and place them in wide-mouthed
jars, and pour over them scalding vinegar. Season
the vinegar with whole pepper, cloves, or allspice, gin¬
ger, and a few cloves of garlic. When cold, they must
be bunged down very close. Let them be well covered
with the vinegar, and in a month they will be fit for
use. The above pickle is by no means expensive, and
as an accompaniment to cold meat is not to be sur¬
passed for piquancy and gout.

SWEET PICKLE OF FIGS

Put the figs in brine at night; in the morning, or
after being in brine about twelve hours, take them out,
wash off the salt, and put them in alum water for
three hours. Then take them out and scald them in
hot water until heated through. Make a syrup of a

LA CUISINE CREOLE

111

quart of vinegar, a pint of sugar with a tablespoonful
of cinnamon, mace, and cloves each ; boil half an hour,
and pour on the figs boiling hot. Repeat the boiling
next day, and bottle up and seal for future use.

SWEET PLUM PICKLE

Take eight pounds of fruit, four pounds of sugar,
two quarts of vinegar, one ounce of cinnamon and one
of cloves. Boil the vinegar, sugar and spices together;
skim it carefully and pour it boiling on the fruit ; pour
it off, and skim and scald each day for three days;
it will then be fit for use. If for putting away, scald it
the fourth time and cork up tightly. Plums pre¬
pared in this way are superior to the old way, with
sugar aloj\P

GREEN TOMATO SWEET PICKLE

Slice tomatoes until you have seven pounds, sprinkle
them with salt, and let them stand twenty-four hours.
Then soak them for the same length of time in fresh
water to get the brine from them. When drained off
and ready, allow four and a half pounds of sugar, one
ounce of cinnamon, one ounce of cloves, and enough
vinegar to cover them. Boil the compound together
and pour it over the tomatoes ; let them stand twenty-
four hours, then bring all to a boil, and tie away in
jars, and keep in a cool place away from the light.

CANTALOUPE SWEET PICKLE

Take a ripe cantaloupe, quarter it, remove the seeds
and cut it into pieces an inch square. Put the cut
pieces in a stone crock, and pour on scalding vinegar ;
when it cools heat it again, and return it to the can-

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LA CUISINE CREOLE

taloupe. Repeat this next day. On the fourth day
take ont the fruit and add fresh vinegar to cover it.
To every quart of this vinegar add three pounds of
loaf sugar, and five pounds of cantaloupe. Put to
them nutmeg, cinnamon and mace, to taste. Put all
in a porcelain-lined kettle and simmer until the fruit
can be pierced with a straw. Pack it in small jars
and keep in a cool place.

CHOPPED CABBAGE PICKLE

Put together one pint of chopped onions, three gills
(or three wineglassfuls) of white mustard seed, three
tablespoonfuls of ground mustard and the same of
celery seed; add a pound of brown Sty ^ and three
quarts of good vinegar. Cook this compand slowly
until it begins to thicken, then pour it hot upon two
gallons of chopped cabbage, which should be shaved or
chopped very thin. This pickle, is ready to bottle for
use when it has boiled fifteen minutes.

TO PICKLE CABBAGE. A VERY NICE YELLOW PICKLE

Cut four cabbage heads into eighths, if large, or
quarters, if small; they must be white and tender.
Soak it in strong brine for three days and scald it in
clear water until you can pierce it with a straw. Take
it out and dry it on large dishes for twenty-four hours.
Then put it into strong vinegar, with powdered tur¬
meric, sufficient to color the cabbage yellow. Let it
remain in this vinegar ten days ; then take it out and
drain on a sieve for several hours. Have the follow¬
ing spices prepared, then pack in a jar alternately one
layer of cabbage and one of spices. For each gallon

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113

of vinegar allow five pounds of sugar, three ounces of
turmeric, two of ginger, four of horseradish, two of
white mustard seed, one-half ounce of celery seed,
quarter of an ounce of mace, two ounces of whole pep¬
per, white if you can get it, and four ounces of garlic.
Scald the vinegar and sugar together, and pour hot on
the cabbage and the spices. Cover tight, and you will
have an admirable pickle.

TO PICKLE RED CABBAGE

Slice the cabbage and sprinkle with salt. Let it
remain three days; drain, and pour over it boiling
vinegar in which you have put mace, bruised ginger,
whole pepper and cloves; let it remain in this until
next day. Then give one more scald, and it is ready
to put up for use. The purple red cabbage is the best.

CHOW-CHOW PICKLE

Take a quarter of a peck each, of green tomatoes,
pickling-beans, and white onions (scald the onions
separately), add one dozen cucumbers, green peppers,
and a head of cabbage chopped. Season with ground
mustard, celery seed, and salt to taste. Pour over
these the best cider vinegar to cover them, and let all
boil two hours, and while hot add two tablespoonfuls
of sweet oil and the same of white sugar. Bottle and
seal up carefully in wide-mouthed glass jars.

PICKLED CAULIFLOWER

Take large, ripe, full-blown cauliflowers; divide the
pieces equally and throw them into a kettle of boiling
water ; boil them until a little soft, but not as much as
if for the table. Take the pieces out and let them cool,

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then scald an ounce of mace, to each quart of good
cider vinegar, and pour it hot on the cauliflower.
Spices such as are usually used in pickling, improve
this recipe, and should be tied in a bag and thrown in
with the pickle at the last, remembering not to use
dark spices, as they discolor the cauliflower. White
pepper, white mustard seed and ginger are the spices
suitable for this pickle.

PICKLED LEMONS

They should be small and have a thick rind. Eub
them hard with a piece of flannel, then slit them
through the rind in four quarters, but not through the
pulp; fill the slits with salt hard pressed in, set them
upright in a crock four or five days, until the salt
melts. Turn them each day in their own liquid until
they get tender. Make the pickle to cover them of
vinegar, some of the brine of the lemons, pepper and
ginger ; boil this pickle and skim it well, and when cold
put it over the lemons with two ounces of mustard seed
and two cloves of garlic, to six lemons. This is fine
for fish when the lemons are all used.

TO PICKLE ONIONS

Peel the onions, boil some strong salt and water and
put it over them, cover, and let them stand twenty-four
hours, then take them up with a skimmer; make some
vinegar boiling hot, put to it whole pepper and mus¬
tard seed, and pour it over the onions to cover them ;
when cold cover close.

PREMIUM MUSTARD PICKLE

Soak three quarts of small cucumbers, gherkins, or
green tomatoes, in strong salt water for three days;

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115

then put them into fresh cold water for a day or two,
then scald them in plain vinegar and set them by in a
place to cool. Take a gallon of vinegar, add to it one
ounce of white mustard seed, two ounces of turmeric,
three of sliced ginger, two of shredded horseradish,
one-half pound of mustard, three pounds of brown
sugar, one-half pint of sweet oil, one ounce each of
celery seed, black pepper, cloves, mace, and one tea-
spoonful of cayenne pepper. Boil all these ingredi¬
ents for fifteen minutes and pour it on the cucumbers,
gherkins, or other scalded vegetable you may wish to
pickle.

WALNUT PICKLE

Pick the walnuts about the Fourth of July. They
should be so soft that a pin can be run through them.
Lay them in salt and water ten days, change the water
two or three times during the ten days. Rub off the
outside with a coarse cloth and proceed to finish the
pickle. For one hundred nuts, make a pickle of two
quarts of vinegar, one ounce of ground pepper, same
of ginger, half an ounce of mace, cloves, nutmegs and
mustard seed. Put these spices in a bag, lay it in the
vinegar and boil all together a few minutes ; then set
the pickle away for use. If the vinegar is not very
strong, add fresh vinegar to the last scalding of the
pickles.

PICKLED OYSTERS

Take fine large oysters, put them over a gentle fire in
their own liquor, and a small lump of butter to each
hundred oysters. Let them boil ten minutes, when
they are plump and white ; take them from their liquor
with a skimmer and spread them on a thickly folded
cloth. When they are firm and cold take half as much

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of their own liquor and half of good vinegar, make this
hot, and take a stone crock, put in a layer of oysters, a
spoonful of ground mace, a dozen cloves, allspice, and
whole pepper alternately. If to be kept, put them in
glass jars with a little sweet oil on top. Stop them
and seal tight, and they will, if kept in a cool place, be
good for months.

COUNTRY GREEN PICKLE

One peck of tomatoes, eight green peppers to be
chopped fine. They must be the vegetable or sweet
pepper. Soak' the tomatoes and pepper twenty-four
hours in weak brine; drain off the brine, and add to
the green tomatoes a head of finely chopped cabbage ;
scald all in boiling vinegar twenty minutes. Skim it
out from the vinegar, and place in a large jar, and add
three pints of grated horseradish and such other spices
as you please. Fill the jars with strong cold vinegar
and tie up for use.

TOMATO SAUCE PICKLE

One gallon of tomatoes and one gallon of vinegar.
Slice the tomatoes (green ones are firmest), and
sprinkle salt between each layer. Let them remain thus
for twelve hours, then rinse them, and put them to
drain on a sieve. Put your vinegar to boil with a
dozen onions cut up in it, season high with cloves, pep¬
per and ginger, and when this boils throw in your
tomatoes and let them boil five minutes. Finish by
stirring in one-quarter of a pound of mustard and a
pound of sugar; then add a quart of vinegar and bottle
it.

PLAIN PEACH PICKLE

Take eight or ten fine, nearly ripe peaches; free¬
stone are preferred by some, but experience teacher

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117

that clings make the firmest pickle. Wipe oft the
down with a flannel rag, and put them into brine
strong enough to bear up an egg. In two days drain
them from this brine, and scald them in boiling vine¬
gar, and let them stay in all night. Next day boil in
a quart of vinegar, one ounce of whole pepper, one of
broken-up ginger, eight blades of mace, and two ounces
of mustard-seed ; pour this boiling on the peaches, and
when cool, put them in jars, and pack away carefully
in a cool place.

PEACH PICKLES

Take ripe, sound, cling-stone peaches; remove the
down with a brush like a clothes brush ; make a gallon
of good vinegar hot ; add to it four pounds of brown
sugar; boil and skim it clear. Stick five or six cloves
into each of the peaches, then pour the hot vinegar
over them, cover the vessel and set it in a cold place
for eight or ten days, then drain off the vinegar, make
it hot, skim it, and again turn it over the peaches ; let
them become cold, then put them into glass jars and
secure as directed for preserves. Free-stone peaches
may be used.

PEACHES AND APRICOT PICKLE

Take peaches fully grown, but not mellow; cover
them in strong salt and water for one week. Take
them from the brine and wipe them carefully, rubbing
each peach to see if it is firm. Put to a gallon of vine¬
gar half an ounce each of cloves, pepper corns, sliced
ginger root, white mustard seed, and a little salt.
Scald the peaches with this boiling vinegar, repeat this
three times ; add half as much fresh vinegar, and cork
them up in jars. Keep them dark and cool. Light
will spoil pickles or preserves as much as heat does.
Apricots may be pickled in the same way.

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GREEN PEACHES PICKLED

Brush the down from green peaches (cling-stones) ;
put them in salt and water, with grape leaves and a hit
of saleratus ; set them over a moderate fire to simmer
slowly until they are a fine green, then take them out,
wipe them dry, and smooth the skins ; take enough vine¬
gar to cover them, put to it whole pepper, allspice, and
mustard seed, making it boiling hot, and turn it over
the peaches. Repeat the scalding three successive days.

PEACH MANGOES

Steep some large free-stone peaches in brine for two
days, then wipe each peach carefully, and cut a hole in
it just sufficient to allow the seed to come out; then
throw them into cold vinegar until you make the stuf¬
fing, which is to fill up the cavity occupied by the seed.
Take fresh white mustard seed which has been wet with
vinegar, and allowed to swell a few hours, scraped
horseradish, powdered ginger, a few pods of red pep¬
per, a few small onions, or, better still, a clove of garlic.
Mix all with vinegar, and add half as much chopped
peach. Stuff the peaches hard with this mixture, re¬
place the piece cut out, and tie it up tight with pack¬
thread. Boil a quart of vinegar for each dozen peaches ;
season it with the same spices as the stuffing. Boil the
spices in a small bag, and then put in the peaches and
let them scald ten or fifteen minutes, just long enough
to be thoroughly hot all through. Place the peaches in
jars, and pour scalding vinegar well spiced over them
— the vinegar must cover them ; add at the top a table¬
spoonful of salad oil. Cover the jar tight by tying
leather over it.

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119

MELON MANGOES

Get the late, small, smooth, green melons, they
should not be larger than a teacup; cut out a piece
from the stem end large enough to allow you to take
the seeds from the inside ; scrape out all the soft part,
and when done, cover with the piece cut out and lay
them in rows in a stone or wooden vessel as you do
them. Make a strong brine of salt and water, pour it
over the melons and let them remain in it twenty-four
hours. Prepare the following stuffing: sliced horse¬
radish, very small cucumbers, nasturtiums, small white
onions, mustard seed, whole pepper, cloves and all¬
spice ; scald the pickles and cull them. Rinse the mel¬
ons in cold water, then wipe each one dry and fill it.
Put a cucumber, one or two small onions, with sliced
horseradish and mustard seed, into each melon; put
on the piece belonging to it and sew it with a coarse
needle and thread ; lay them in a stone pot or wooden
vessel, the cut side up; when all are in, strew over
them cloves and pepper, make the vinegar (enough to
cover them) boiling hot, and put it over them, then
cover with a folded towel; let them stand one night,
then drain off the vinegar, make it hot again and pour
it on, covering as before. Repeat this scalding four
or five times, until the mangoes are a fine green ; three
times is generally enough. Be sure the melons are
green and freshly gathered. The proper sort are the
last on the vines, green and firm. If you wish to keep
them till the next summer, choose the most firm, put in
a jar and cover with cold fresh vinegar; tie thick
paper over them.

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BREAD AND YEAST

BEMABKS ON YEAST

Without good yeast to start with it is impossible to
make good bread, therefore I devote a few moments to
this important consideration. There are several kinds
of yeast used for raising bread and rolls. Brewers ’
yeast is given to start with, though too strong for a
family bread. Bakers ’ is better, but not always to be
had. A housekeeper should get a little of any good
yeast to commence with, and when she finds it is good,
and is well risen and sweet, instead of pouring it into
flour, and baking it, it is better to thicken it with corn-
meal, cut the cakes out, dry in a cool place, and keep
the cakes always on hand for any purpose to which
they are suited, i. e., in the making of bread, rolls,
pocketbooks, loaf, cake, sally lunn, or any kind of light
biscuit.

TO MAKE BISING WITH YEAST CAKE

Take a heaping spoonful of good yeast cake pounded,
one-half a cup of warm water, a lump of sugar, and
enough sifted flour to make a thick batter. Set this to
rise in a cool place in summer, and a warm place in
winter. It will be light and ready to use in about three
hours, unless it is kept very cool. A heaping spoonful
is the proper quantity for one quart of flour; half a
cup of lard will make the bread better and richer. It is
well to grease the bread on top before baking.

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121

TURNPIKE CAKES, COMMONLY CALLED HARD YEAST

Put a cup of hops into a pint of water ; when boiling
hot, strain it over a pint of corn-meal ; add a teacup of
bakers ’ yeast, and when cool roll the dough in flour,
and cut it out into cakes, and dry them for use.

LIQUID YEAST OF PARCHED CORN AND HOPS, WHICH DOES
NOT TURN SOUR

Take two teacupfuls of corn, parch it thoroughly,
being careful not to burn it; add a good handful of
hops ; boil in water enough to cover well, for an hour
and a half. Pare six good-sized potatoes, and boil
them for half an hour with the corn and hops. Sift the
potatoes (when done) through a colander, and strain
the liquor through a cloth onto the potatoes; add a
tablespoonful of vinegar, one cup of sugar, and a half
cup of salt; put in cold water enough to make up a
gallon. Put the whole in a jug, having added a teacup¬
ful of good yeast to raise it. Set the jug, without cork¬
ing, in a warm place till it begins to “work,” then cork
it and put it in the cellar, and the longer it stands the
better it becomes. When wanted for bread, you should
(at noon) take five or six boiled potatoes, mash them
very fine, stir in a teacupful of flour, and pour on a
quart of boiling water ; then put in a cup nearly full of
yeast, and set the ferment in a warm place till night;
then set a soft sponge, with warm water and flour, add¬
ing the ferment ; it will be ready to mould up hard the
first thing in the morning. Let it rise till quite light,
then mould it out in loaves, rise again, and bake in the
psual way* The sponge should not be set near the stove.

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The superior qualities of this yeast are shown by the
fact that you never use saleratus in the bread, and it
never sours. If the directions are followed, with good
flour, you may be sure of sweet light bread every time.

miss beecher's potato yeast

Mash six boiled potatoes, mix in half a coffeecup of
flour, two teaspoonfuls of salt, and add hot water until
it is a batter ; beat all well together. When it is blood-
warm add to it one-half cup of brewers' yeast, or a
whole cup of home-brewed yeast. When this is light,
put it in a bottle, and cork it tight for use. Keep it as
cool as possible.

ANOTHER POTATO YEAST WITHOUT HOPS

Boil and mash sufficient potatoes to fill a pint cup;
add to them a pint of water, boil them together, stir in
flour enough to form a thick batter, and when cool, add
a yeast cake, or a cup of good yeast. Bottle and put
away in a cool place.

YEAST WITH HOPS

Peel and boil eight large Irish potatoes. Boil a hand¬
ful of hops in a little water, or in the water the pota¬
toes were boiled in ; mash the potatoes fine, and strain
the water from the hops over them. Put in a cup of
flour to the potatoes before the water is poured on, as
it mixes better when dry ; mix all together and beat it,
then put in half a cup of good yeast, or a yeast cake.
This will keep good for a week if kept cool.

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123

HOME-MADE YEAST

Boil one pound of good flour, one-quarter of a pound
of good sugar, and a tablespoonful of salt in two gal¬
lons of water. Boil for two hours, and bottle it for use.
This will do if you are where you cannot get bakers’
yeast, or turnpike cakes to start your yeast, but is not
always reliable.

SALT RISING YEAST

Take a pint of new milk, warm from the cow if pos¬
sible. Put in a teaspoonful of salt, and thicken it with
flour to the consistency of batter cakes. Set this in a
warm place to rise, and make your biscuit or bread up
with it, and some new milk, or milk and water warmed
together.

SALT, OR MILK, RISING FOR BREAD, AND HOW TO BAKE IT

Take a pint of new milk, stir in nearly a pint of boil¬
ing water, then salt it with a teaspoonful of fine salt ;
thicken this with flour enough to make a thick batter.
Set it in a warm place to rise, and it is ready to mix
into bread. Mix the yeast in a soft dough with fine
flour, a little lard, and a cup of water; mould it, and
set it to rise. When well risen, bake it a nice brown.
Wrap it in a damp cloth for a few minutes, and let it
cool slowly before it is cut. This is a good bread for a
delicate stomach, which is sometimes painfully affected
by hop-yeast bread.

HARD FIG-LEAF YEAST MADE WITHOUT HOPS

During the war we could get no hops, and found that
fig-leaves were a good substitute. To Make Fig-Leaf
Yeast. — Take a pint cup of the leaves, put them to a

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quart of cold water, and boil them until a strong tea or
decoction is made — this is to be put away to cool ; then
pour off the tea carefully, leaving the dregs and leaves.
Now boil and wash Irish potatoes enough to fill a pint-
cup, put them to the tea of fig-leaves, beat them up with
a tablespoonful of brown sugar and flour, to make a stiff
batter, and put it in a covered vessel to rise. When this
yeast is light and frothing, thicken it immediately (as
keeping too long injures it) with corn-meal, until it is
thick enough to be rolled out like biscuit. Boll it out,
cut and dry the cake, turning them very often until dry.
This will be a supply of yeast for several months. When
you wish to make bread, take one of the cakes in the
morning, put it in a covered mug or pitcher ; put on it a
cup of cold-water, -and when it is dissolved, put to it a
spoonful of brown sugar, and make a batter of the wa¬
ter and yeast cake. Make this batter as stiff as pound¬
cake batter, and when it rises well, mix with two quarts
of flour, and the bread will be most excellent, if care¬
fully made according to these directions. Use lard as
usual in making the bread up for baking.

TO MAKE A LOAF OF GOOD BREAD

One large spoonful of hop yeast, or a yeast cake ; put
this to a pint of water, mash to this two Irish potatoes,
and stir all together. Sift in flour until you have a stiff
batter, and set it to rise. When it is very light, stir in
a spoonful of lard, and enough flour to enable you to
mould it into a loaf. When moulded, grease the top, and
set it to rise again. If really light, you can now bake
it ; but if not , work it down again, and mould it over and
let it rise again. This is made plain and definite, for
nothing is more discouraging for a young housekeeper

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125

than to feel that she really tried , and yet could not make
good bread. This is in such small quantities that a
young person could try it, without feeling that she was
wasting much, if she does not succeed the first time.
Any one who tries this simple recipe will have the pleas¬
ure of presenting a nice loaf of bread to her family.

TO MAKE GOOD BREAD

Make a pint of meal into mush, then pour it onto
two quarts of flour; when cool, add a little salt and
warm water, or milk, and a cup of yeast ; work it with
a spoon, and set it by to rise until morning. Knead it
well; yes, very well, and make it into loaves; place in
the pan, and when light, bake it. Add a little lard, if
liked.

A VERY NICE POTATO BREAD

To two pounds or pints, of flour, add one pound or
pint of warm, mashed mealy Irish potatoes. Add to
this milk and water, a cup of yeast and a little salt.
Make it after kneading it very well, into loaves, and
place them in a pan to rise. If you desire a rich, short
bread you may add a little lard or butter, but it is
nice without.

RAISED WHEAT BREAD WITH POTATOES

Take one half a cup of hop yeast, or yeast made from
turnpike cake will do, also two boiled hot Irish po¬
tatoes, mash them, and add to the yeast and potatoes
one pint of water. Make a sponge of this by beating
in sifted flour until it is a soft dough. Set it to rise
by the stove; when it is light, pour the sponge in the
bread tray and mould it rather stiff with sifted flour.

9

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knead it well and set it to rise again . When it is light,
work in a little more flour, shape it in loaves in the
baking-pans ; and when light the second time bake it ;
this allows the yeast to lighten or rise once, and the
dough or bread to rise twice, making three fermenta¬
tions the dough undergoes before it is baked into bread.

LIGHT BREAD, INVARIABLY GOOD

Take nine pint cups of flour, one pint cup of good
yeast made from hops, two pint cups of warm water
and a pint cupful of warm milk. Make into a sponge,
let this rise; when risen, knead it with all your
strength, work more flour into it, and let it rise again.
When it is light, you must bake it in loaves.

EXCELLENT FAMILY BREAD

Take a peck of sifted flour, half a pint of family
yeast, or a gill of brewers 9 yeast ; wet all up soft with
new milk, or milk and water warm. Add a cup of
shortening, and a teaspoonful of salt. Knead it faith¬
fully, and set it in a warm place to rise. It is better
to take the dough when risen, and work it down again ;
but some dislike the trouble, and bake it as soon as it
rises. You must keep your dough for wheat bread
very soft; but for rye, you may have it stiff.

SPONGE BREAD

Take three quarts of wheat flour, and three quarts
of boiling water, mix them thoroughly; let them re¬
main until lukewarm, then add twelve spoonfuls of
family yeast, or six of brewers \ Place it where it will
be warm; keep the air from it, and leave it to rise.

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127

When it is light, work in flour to mould it, and a little
salt. Let it stand for a second rising, then shape into
loaves and bake.

RYE AND INDIAN BREAD FOR DYSPEPTICS

Take a pint of rye flour and a pint of Indian meal,
scald the meal with a cup of boiling water, and when
lukewarm, mix in the flour and a cup of yeast; add a
little salt, and knead it as for other bread. Bake for
two hours.

GRAHAM BREAD

Get good, fresh, ground unbolted flour, and sift it
through a common hair sieve. Take three quarts of
this wheat meal, one half a cup of good yeast, and three
spoonfuls of molasses. Mix to a sponge with water,
work in flour enough to mould it, and proceed as you do
with common wheat bread. You must put a little soda
in the batter before moulding, as it is more disposed
to ferment than fine or bolted flour.

miss shattuck's brown bread

One quart of rye meal, two quarts of Indian meal, two
tablespoonfuls of molasses ; mix thoroughly with sweet
milk. Let it stand two hours, and bake in a slow oven.

BOSTON BROWN BREAD

One and a half pints of Indian meal, half a pint of
wheat flour, one cup of sweet milk, one cup of sour milk,
with a teaspoonful of soda in it; three tablespoonfuls of
molasses, one tablespoonful of yeast, and a pinch of
salt. Put it in a warm place to rise, then let it bake
steadily for four hours; warm by steaming it when
wanted to use.

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CORN BATTER BREAD

Take six spoonfuls of flour, and six of corn meal ; add
a little salt, sift them together ; make a batter with four
eggs, and a cup of milk ; stir in the flour and meal, make
it a soft batter, and bake in small tins for breakfast.
Some use yeast powder or soda with this batter, but
that is a matter of taste. If yeast powder is used, sift
it in the flour; if soda is used put it in the milk.

MISSISSIPPI CORN BREAD

One quart of buttermilk, two eggs, three spoonfuls of
butter, and a teaspoonful of saleratus ; stir in meal, to
the milk, until it is as thick as buckwheat batter. Bake
in squares about one inch thick. It will require half an
hour in a hot oven. If it is not nice, it will be because
you have put in too much meal, and made the batter too
thick. But try again, and you will succeed.

SODA OR MILK BISCUIT

To a pound of sifted flour, put the yolk of an egg ; dis¬
solve a teaspoonful of carbonate of soda in a little milk;
put it and a teaspoonful of salt to the flour, with as
much milk as will make a stiff paste ; work it well to¬
gether, beat it for some minutes with a rolling-pin, then
roll it very thin. Cut it in round or square biscuits,
and bake in a moderate oven until they are crisp.

RICH SODA BISCUITS WITH CREAM OF TARTAR

To each quart of flour add two teaspoonfuls of cream
of tartar sifted through it. Put in a tablespoonful of
lard or butter ; dissolve a tablespoonful of soda in a cup
of water, pour it on the flour; mix with milk, or milk

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129

and water, to a soft dough, roll out on the floured bis¬
cuit board, cut with the biscuit cutter, and bake quickly.
Add a little salt.

A NICE WAY TO MAKE YEAST POWDER BISCUIT

Take a quart of flour — which is about the quantity re¬
quired by an ordinary family of six persons ; sift one
pint of the flour in a tin basin, and sift into it two heap¬
ing spoonfuls of yeast or baking powder. Add to the
flour a tablespoonful of lard ; put this also in the basin
and make, with a little salt, a nice batter ; beat the flour,
lard and water very briskly until it is light. Take down
your biscuit board and sift on it the other pint of flour,
make a hole in the flour, and pour in your batter, gently
stirring it until it is a soft dough; keep it as soft as
possible, roll it out, cut it with the biscuit cutter, and
bake quickly. These biscuits never have that screwed
or drawn-up look that most biscuits made with yeast
powder have.

SPONGE BISCUIT WITH YEAST

Stir half a teacup of melted butter, a teaspoonful of
salt and a cup of good yeast, into a pint of lukewarm
water; then add flour to make a stiff batter. Set this
to rise ; when light drop this mixture onto flat buttered
tins ; drop them several inches apart so as to leave room
for them to rise. Let them stay in a warm place fifteen
minutes, before being put in the oven to bake. Bake
them quickly to a light brown color; they will take
about six or eight hours to lighten, though the time
depends always on the yeast, and the coldness or
warmth of the weather.

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SPONGE BISCUIT WITHOUT YEAST, MADE WITH CREAM

Mix half a pint of thick cream, four eggs, a little salt,
soda, and flour enough to make a stiff batter ; if too stiff
to drop nicely, thin it with a cup of sweet milk. Drop
on tins like the above recipe. Bake in a quick oven.

CREAM OF TARTAR BISCUIT FOR BREAKFAST

One quart of sifted flour, three teaspoonfuls of cream
of tartar and one of soda mixed in the flour, and a little
salt, two large spoonfuls of shortening; mix soft with
warm water or milk, and bake.

MILK BISCUIT OR ROLLS

Warm a pint of milk and half a pound of butter;
pour this into nearly two quarts of flour (you must take
out a handful for finishing the biscuit) ; add two eggs
and a cup of yeast, knead it very well and make into
round balls, flatten each one on the palm of your hand
and prick it with a fork; bake.

NICE ROLLS OR LIGHT BISCUIT

Beat together one egg, one spoonful of sugar, a small
lump of butter and a gill of yeast, or a yeast cake ; add
to this a quart of flour, and enough warm milk, or milk
and water, to form a dough ; work it and set it to rise.
When it has risen, take down your bread-board, flour it
well, roll your dough out on the board, and spread over
it a tablespoonful of lard or butter. Sprinkle a dust of
flour over the butter, roll it up into rolls and bake
quickly. Rolls are often made dark by allowing them
to get too light.

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131

VIRGINIA ROLLS

One tablespoonfnl of good yeast, one egg, one large
spoonful of butter, one pound or pint of flour, a little
salt and enough milk to form into a stiff batter. Set it
to rise in a warmed pan until it is light ; sift a cup of
flour into the bread-tray, and pour the light batter in ;
work it well and keep the dough very soft, which is the
most certain way to have light rolls or bread. Now,
that it is well worked, moist and soft, set the dough to
rise; when light, make into rolls, and lay them on a
warmed and buttered pan ; set them by the fire to rise
again, baste the top over with butter, and bake in a
quick oven as soon as they are light. Do not keep
them too long rising or they might become sharp or
sour.

LIGHT FLOUR PUFFS FOR BREAKFAST

Take a tumbler of sifted flour, a tumbler of milk and
two eggs. Put a teaspoonful of yeast powder in the
flour before sifting; beat the eggs separately. Mix all
together, and add a teaspoonful of melted butter or lard
just before baking in little fancy pans. Put salt in the
flour with the yeast powder, and then bake as quickly
as you can.

ROLLS FOR BREAKFAST

Sift at night a quart of flour ; add half a pint of milk,
a spoonful of salt, two well-beaten eggs, and a half cup
of yeast. Work it well, cover it, and set it in a warm
place to rise. Next morning work in two tablespoonfuls
of butter, and mould the dough into rolls. Bub over
each roll a little butter, and bake,

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FINE ROLLS

Warm half a cup of butter in a half pint of milk;
add two spoonfuls of small beer yeast, or a cup of home¬
made yeast, and a little salt ; pour this on to two pounds
of flour. Let it rise an hour, knead it, and make into
loaves or rolls.

RICE CAKES

Take a pint of rice that has been boiled soft ; add to it
a teacup of flour, two eggs well beaten, a pinch of salt,
and enough milk to make a nice thick batter ; throw into
the batter a tablespoonful of melted butter or lard, and
bake on a hot griddle.

SALLY LUNN

One cup of warmed sweet milk in a cup of yeast, one
cup of sugar, one quart of sifted flour, and four eggs,
with a cup of lard and butter melted together. Pour
this mixture, after it has been well beaten, into a cake
mould ; let the mould be warmed and well greased. Set
it now to rise in a warm place, let it rise until very
light, and bake like a cake. With a sharp knife divide
the cake, severing the top from the bottom crust; but¬
ter both, set the top crust down on the under half, and
bring it to table hot.

SALLY LUNN

Pour a cup of risen yeast into a bowl, add a cup of
warm sweet milk, one-half a cup of white sugar, and a
large spoonful each of lard and butter mixed and
warmed; also add four eggs well beaten, three and one-
half cups of sifted flour, and a little salt. Beat all this
well, and pour into a warm and well greased cake pan

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133

and set it to rise in a warm place in winter, and a cool
one in summer. If you wish it for tea, make it up five
hours beforehand, having set the yeast to rise after
breakfast. If wanted for breakfast make it up at nine
o’clock the night before. Remember if made up at
night, you add a little more flour, or make the dough a
little stiffer, and do not put it in a pan at night, but
allow it to rise in a tureen or crock, and pour it in the
pan and let it rise a little before baking. It must be
baked like a cake. This is a never failing recipe and
has been much liked.

MUFFINS AND CRUMPETS WITH YEAST

Take two pints of milk, four eggs, and a small teacup¬
ful of yeast, or a yeast cake ; melt a piece of butter (the
size of an egg) in a little of the milk, add a teaspoonful
of salt, and thicken with sifted flour until it is like buck¬
wheat batter. Set it to rise for eight or ten hours, and
then bake in muffin rings, or pour it like batter cakes, on
a hot griddle. Butter them, when cooked this way, just
as they come from the griddle. Some like sugar and
ground cinnamon, sifted over each crumpet as it is
baked.

NICE MUFFINS

To a quart of milk, one quarter of a pound of butter,
four eggs, and enough flour to form a very stiff batter,
add a cup of yeast ; set it to rise three hours, then bake
in greased muffin rings. Split, butter, and serve them
hot.

GRAHAM MUFFINS FOR DYSPEPTICS

Take a quart of Graham flour, one half cup of brown
sugar, one teaspoon of salt, two tablespoonfuls of yeast,
warm water or milk enough to soften it sufficiently to

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LA CUISINE CREOLE

stir readily with a spoon. When it is light, stir up
again and drop in rings and bake. If made over night,
add a little soda in the morning. Bake soft.

POCKET BOOKS, FOR TEA. VERY MUCH LIKED

Take a cnp of light and warm yeast, a cup of warm,
sweet milk, two eggs beaten, a cup of sugar, a spoonful
of grated orange peel and nutmeg; add to this, flour
enough to make a thin batter, and set it in a warm place
to rise. If you wish it for tea, you must make this bat¬
ter up about nine o’clock in the morning, and in two
hours it ought to be full of bubbles, and light. Then
pour this batter into sifted flour, enough to form into
a rather stiff dough ; add salt and a lump of butter as
big as an egg. Work it thoroughly, and set it in a
tureen to rise again. When it is risen it is ready to
form into shapes, called pocket-books. To do this you
must flour the board and roll out the dough half an inch
thick, smear the surface with butter, cut into strips
about six inches long, and two inches wide, fold them
over and over, and lay them within an inch of each
other on a warm and greased baking tin, or pan ; swab
the tops over with warmed butter and a beaten egg ; set
them now to rise, which will require an hour. Just
before you put them in the oven, you must sift some
sugar over them.

“pain perdu/’ or lost bread

Take a pint of fresh milk, and sweeten it with a cup
of sugar ; stir two beaten eggs in it, and season with any
flavoring you like. Cut six slices from a loaf of bread,
soak each piece of bread a few minutes in the custard of

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135

milk and sugar already prepared, take the pieces out
one by one, and fry them in butter made hot in a frying
pan, pile them up and serve hot.

INDIAN BREAKFAST CAKES

Take a quart of milk or milk and water, make it scald¬
ing hot, pour half of it hot, on as much fine corn meal
as it will wet ; let it cool, then beat up in it two eggs —
beat the eggs light; add a little salt and a teaspoonful
of saleratus ; thin the batter a little with the rest of the
milk ; butter pan, and pour in the mixture. Bake in a
quick oven.

INDIAN-MEAL GRIDDLE CAKES, WITHOUT EGGS

One quart of milk, or milk and water, one pint of
corn meal, four tablespoonfuls of flour, one tablespoon¬
ful of salt, and a teaspoon of butter; beat up and bake
on a griddle or in shallow pans.

haly’s buckwheat cakes

One quart of fresh buckwheat flour, half a cup of
yeast, one tablespoonful of salt, one and a half quarts
(or a little less) of milk and water warmed. Beat all
well with a large spoon, and pour the mixture in a tall
jar, as in that it rises better than in a flaring or open
crock. In the morning add a teaspoonful of soda or
saleratus, just before frying the cakes. Then grease the
griddle and fry them brown ; eat with syrup or honey.

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LA CUISINE CREOLE

BUCKWHEAT GRIDDLE CAKES

Put three pints of warm water into a stone jar, add
half a gill of baker’s yeast, or an inch square of turn¬
pike cake dissolved in a little warm water ; add a heap¬
ing teaspoonful of salt, and half a small teaspoonful of
saleratus. Have a pudding-stick, and gradually stir in
enough buckwheat flour to make a nice batter; beat it
perfectly smooth, then cover it and set it in a mod¬
erately warm place until morning. A large handful of
cornmeal may be put with the flour, and it is by many
persons considered an improvement. If the meal is
added it will require an egg and a cup of milk.

NOODLES

There are few things nicer than * 1 noodles” when
they are properly made. Make a stiff dough with two
eggs, a little salt, and sufficient flour. Roll this out very
thin, shake on a little flour and rub it in ; fold the dough
over, and roll it up, after which cut it fine with a knife.
Have ready a pot almost full of boiling water into
which you have put a little salt. Drop the noodles in,
and boil them for five or six hours. Pour the water off,
and fry the noodles in plenty of butter, and they will
be splendid.

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137

RUSKS, DOUGHNUTS AND WAFFLES

miss lester's tea rusk

One quart of flour, one half pint of milk, one quarter
of a pound of butter, two eggs ; add mace, nutmeg and
a cup of yeast. Set it to rise, and then make up into
rusks ; bake on buttered tins when light, and serve hot.

DOUGHNUTS WITHOUT YEAST

Half a pound of butter, a pint of sour milk or butter¬
milk, three quarters of a pound of sugar, a small tea¬
spoonful of saleratus dissolved in a little hot water, two
well beaten eggs, and as much flour as will make a
smooth dough ; flavor with half a teaspoonful of lemon
extract and half a nutmeg grated ; rub a little flour over
a breadboard or table, roll the dough to a quarter of an
inch in thickness, cut it in squares, or diamonds, or
round cakes, and fry in boiling lard as directed. These
cakes may be made in rings and fried.

SOUR-MILK DOUGHNUTS WITHOUT YEAST

Take a quart of flour, three eggs, three-fourths of a
pound of sugar, and half a cup of shortening; add a
teaspoonful of soda, and mix to a soft dough with but¬
termilk. Eoll out, cut them, and fry in boiling lard.

DOUGHNUTS WITH HOP YEAST

Take two quarts of light hop or potato yeast sponge,
mix in it a pint of new warm milk, three beaten eggs, a
cup of butter or lard, one large cup of sugar, a large

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spoonful of cinnamon, and a little salt; beat this well,
and sift in flour to make a soft dough. Set this in a
warm place to rise, and when it is light roll it out on the
board a little thicker than pie crust, and cut with a
knife in squares of about three inches. Let them stand
a little and fry them in plenty of boiling lard. If fried
in a little lard they will soak the fat, which will spoil
them. Throw them, or any other kind of cakes you wish
to fry, into a pot half full of boiling lard, and it in¬
sures their being light and nicely browned.

PLAIN DOUGHNUTS

Take two pounds, or pint cups, full of light risen
dough; add to it half a pound of butter, one half
pound of sugar, one half pint of milk, three eggs, a lit¬
tle cinnamon and nutmeg. Cover it and set it to rise ;
when light, cut it into shapes and fry in boiling lard.
Add a little flour to stiffen the dough.

CREAM DOUGHNUTS WITHOUT YEAST

A quart of cream, sweet or sour, five eggs, and a cup
of sugar. If the cream be sour, add soda to sweeten it ;
if sweet, put in two tablespoonfuls of yeast powder, or
any good baking powder, and flour to mix, then roll out
and fry in boiling lard.

WAFFLES. ECONOMICAL WAY

Take two eggs, a cup of sweet milk, one cup of water
and three cups of flour, with two tablespoonfuls of yeast
powder mixed in it before sifting; add a tablespoonful

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139

of melted lard or butter, and a teaspoonful of sugar.
Mix all well, and bake in waffle irons. This is a nice
cheap waffle.

CRULLERS

Two cups of sugar, one cup of butter, three eggs, one
cup of sour milk, one teaspoonful of soda. Flavor to
taste, and fry in boiling lard, or bake lightly in the
stove.

CRULLERS

One cup of butter, two cups of sugar, three eggs, half
a pint of sour milk, one teaspoonful of soda, half a nut¬
meg, flour to roll thin. Cut in fancy shapes. Sprinkle
sugar over them when done. Put two pounds of lard in
a deep skillet, and when it is very hot, begin to fry the
crullers. You will have to replenish once or twice with
lard, as it will become brown and scorched if you do
not. The crullers should be a light brown, of uniform
color. One-half this quantity makes a large dishful of
crullers.

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CAKE AND CONFECTIONS

ICING

Take one pound of powdered or flour sugar (not the
common pulverized) and the whites of four eggs. Put
the sugar to the eggs before you beat it at all ; then beat
till it is stiff. Spread it on the cake with a wet knife,
wetting it in cold water each time you use it. Set it in
front of the stove to dry, or in an oven with the least
particle of heat. The cake must be nearly cold. You
can flavor the icing with rose, orange, or lemon ; if the
latter, add a very small portion of grated rind. It is
much nicer to add sugar to eggs before beating than
afterward.

CHOCOLATE ICING

To one pound of fine loaf sugar add half a pint of
cold water ; boil over a brisk fire until the sugar, when
pressed with the fingers, presents the appearance of
strong glue ; add six ounces of grated chocolate ; flavor
with vanilla.

TO MAKE ICING POR CAKES

Beat the whites of two eggs to a froth, then add to
them a quarter of a pound of white sugar, ground fine
like flour ; flavor with extract of lemon or vanilla ; beat
it until it is light and very white, the longer it is beaten
the firmer it will become. No more sugar must be
added to make it so. Beat the frosting until it may be
spread smoothly on the cake. This quantity will ice
quite a large cake over the top and the sides.

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141

FROSTING FOR CAKE

To each egg used take ten teaspoonfuls of finest pow¬
dered sugar, and a teaspoonful of lemon extract. Beat
quickly, and allow at least five minutes for each spoon¬
ful of sugar. The excellence of icing depends on the
purity of the powdered sugar and the rapidity of beat¬
ing given the eggs ; it is much to be regretted that the
most of powdered sugar is adulterated with foreign
materials, especially with the white earth called 4 ‘ Terra
Alba,” which causes the sugar to harden like stone,
and prevents the cake and frosting from being, as it
should be, light and good.

BOILED ICING. VERY NICE

Boil until very thick, a pound of white sugar in a cup
of water. It should be as thick as for candy; when
boiled, pour it gently on the beaten whites of three
eggs. Beat this rapidly until well mixed with the eggs,
then flour the cake with flour or corn starch, and ice it
with a knife in the usual way. You must use flavoring
to suit your taste. Much of the perfection of icing
depends on the quality of the sugar, which should be
pure and ground, not pulverized, as that sugar is now
often adulterated.

HOT BOILED ICING FOR CAKE

Dissolve one pint of powdered sugar in two large
tablespoonfuls of water (or three if the spoon is
small) ; set it on the fire to boil. While this syrup is
heating on the stove, beat the whites of four eggs to
a strong froth, take off the boiling syrup, and beat it
to the white of eggs, holding it high over the pans, and

10

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LA CUISINE CREOLE

pouring it in a stream on the eggs; then flavor with
lemon, or vanilla, and spread it on the cake, while the
icing is warm; set the cake for a few moments in the
oven to harden the icing, it is then ready for the table.

CHARLOTTE RUSSE

Boil one ounce of isinglass or gelatine, in one and a
half pints of milk, sweeten it with half a pound of white
sugar, and beat in the yolks of six eggs ; flavor it with
vanilla. When this mixture begins to stiffen as it grows
cold, stir into it one pint of cream whipped to a froth.
Ornament the glass dish it is to be served in, with
strips of sponge cake, and pour the Charlotte Russe
in. Set it in a cool place until wanted.

SPLENDID FRUIT CAKE

One pound of butter washed and creamed, one and
one-fourth pounds of white sifted sugar, creamed with
the butter; add the yolks, beaten lightly, alternately,
with the whites beaten to a stiff froth, of twelve eggs ;
stir in carefully a pound of sifted flour. The day be¬
fore, wash and dry two pounds of currants, pick and
seed two pounds of large raisins, and slice one pound
of citron. Pour all this fruit into a large pan, and
dredge it well with a quarter of a pound of sifted flour ;
stir all well into the butter, add a grated nutmeg, a
glass of wine, and the same of brandy. Bake in a large
cake mould very carefully, four hours. It is safer to
have it baked by a confectioner, if it is convenient to
do so.

LA CUISINE CREOLE

143

r NICE FAMILY CAKE WITH FRUIT

Three cups of fine sugar, two cups of butter, five cups
of sifted flour, half a pound of chopped raisins, and
half a pound of dried currants ; flavor with brandy, and
nutmeg, or extract of nutmeg, or lemon. Put the same
flavor in the frosting, if the cake is to be used for spe¬
cial occasions.

CHEAP FRUIT CAKE

To one quart of sifted flour, add a teacupful of sugar,
half a cup of butter, one cupful of raisins, two teaspoon¬
fuls of cream of tartar, and one of soda, two tables
spoonfuls of mixed spices ; rub thoroughly together the
flour, cream of tartar, soda and butter, stir in sufficient
cold water to make a stiff batter, then add the spices
and raisins ; pour it into a small tin pan, bake one hour.

WISCONSIN FRUIT CAKE

Take three quarters of a pound of raw salt, fat pork,
chopped very fine ; then pour on a pint of boiling water,
one cup of sugar, two cups of molasses, two teaspoon¬
fuls of cloves, one of cinnamon, one nutmeg, two tea-
spoonfuls of saleratus, one pound and a half of raisins,
also a pound of citron and currants if liked, and flour
as stiff as can be stirred ; bake very slowly an hour, or
longer if necessary, as it will bum without great care.
This will make three loaves, and will keep well. This
is convenient in the winter when eggs are scarce.

NOUGAT FRUIT CAKE

Make the batter the same as for fruit cake, but in¬
stead of the same quantity of fruit, add two pounds of
seedless raisins, one pound of citron, one of blanched

144

LA CUISINE CREOLE

and cut almonds, and one pound of grated cocoanut.
Pour over the cocoanut a cup of sweet milk. Add the
wine, brandy and nutmeg. This is much admired. It
is an experiment of my own, and has been very much
in request.

RICH WEDDING CAKE, OR BLACK CAKE

One pound of flour, nine eggs, the whites and yolks
beaten separately, one pound of butter beaten to a
cream, one pound of brown sugar, one teacupful of
molasses, one ounce of grated nutmeg or ground mace,
one teaspoonful of ground allspice, one teaspoonful of
cinnamon, and a gill of brandy ; beat this mixture well.
Having picked, washed, and dried three pounds of cur¬
rants, stone and cut three pounds of raisins, strew half
a pound of flour over them, mix it well through, and stir
them with a pound of citron, cut in slips, into the cake.
Line tin pans with buttered paper, put the mixture in,
an inch and a half or two inches deep, and bake in a
moderate oven an hour and a half or two hours. Ice
according to directions.

bride's cake, a splendid recipe

Take three-fourths of a pound of butter, wash and
cream it, add one pound of white sugar; beat them well
together, then add the beaten whites of seventeen eggs,
alternately with a pound of sifted flour. Flavor with
lemon or rose, and bake. This is a most delicious and
delicate cake.

rich bride's cake

Take four pounds of sifted flour, four pounds of
sweet fresh butter, beaten to a cream, and two pounds
of white powdered sugar; take six eggs for every pound

LA CUISINE CREOLE

145

of flour, an ounce of ground mace or nutmeg, and a
tablespoonful of lemon extract or orange-flower water.
Wash through several waters, and pick clean from grit,
four pounds of currants, and spread them on a folded
cloth to dry; stone and cut in two, four pounds of
raisins, cut two pounds of citron in slips, and chop or
slice one pound of blanched almonds.

Beat the yolks of the eggs with the sugar to a smooth
paste ; beat the butter and flour together, and add them
to the yolks and sugar; then add the spice and half a
pint of brandy, and the whites of the eggs beaten to a
froth; stir all together for some time; strew half
a pound of flour over the fruit, mix it through, then,
by degrees stir it into the cake.

Butter large tin basins, line them with white paper,
and put in the mixture two inches deep, and bake in a
moderate oven two hours. The fruit should be pre¬
pared the day before making the cake.

CHEAP JELLY CAKE

One cup of fine white sugar, one cup of milk or water,
two tablespoonfuls of butter, one egg, two cups of flour,
one teaspoonful of cream of tartar and one-half tea¬
spoonful of carbonate soda; flavor with nutmeg or
lemon. It is best with plum or currant jelly.

DELICIOUS POUND CAKE

Cream three quarters of a pound of butter, sift a
pound of flour gradually into it, and cream them to¬
gether. Beat the yolks of nine eggs light in another
pan; stir into the eggs a pound of sifted sugar, mix
well; beat the whites of twelve eggs to a froth, add them
to the yolks and sugar, then pour this into the pan con-

146

LA CUISINE CREOLE

taining the butter and flour ; beat all well together ; add
a little brandy or wine, and nutmeg. Bake carefully in
a large pan. Do not have the oven hotter on the top
than at the bottom, for the cake must be allowed to
rise. Then bake from the bottom. This is a superior
way of making cake, and if properly baked is delicious.

MAIZE N A CAKE

Half a pound of butter rubbed to a cream with one
pound of powdered sugar, six eggs beaten lightly and
one pound of corn starch. Flavor and bake in small
patty pans.

A GENERAL RULE FOR MAKING SPONGE CAKE

Take of sugar the weight of the eggs used, and half
the weight of flour ; beat the yolks and sugar together,
then add the flour, and, lastly, the whites, having first
beaten them to a high froth ; then stir them thoroughly
together, put into a paper-lined basin, or pan, and bake
in a quick oven. The cake may be flavored with lemon,
rose, or vanilla extracts, and a little nutmeg, or with a
little brandy. Pounded almonds or grated cocoanut,
may be added to sponge cake mixture.

BOILED SPONGE CAKE

Put three quarters of a pound of loaf sugar in a stew
pan with nearly half a pint of water, and the peel of a
lemon cut very thin; let it simmer twenty minutes.
Beat the yolks of eight eggs, and the whites of four, for
ten minutes ; then pour in the boiling syrup, and beat it
well for half an hour. Have your cake pan well greased
and a paper in the bottom. Stir gently into the mixture

LA CUISINE CREOLE

147

% of a pound (which is ten ounces) of sifted flour;
pour the batter immediately into the pan, and bake in
a rather quick oven about half an hour. Have the oven
in baking order before you put the flour in, as sponge
cake will be tough if it is not baked immediately the
flour is added, and it should not be beaten after the
flour is stirred in. This is one secret of having fine
light sponge cake.

JENNY’S SPONGE CAKE

Beat ten eggs separately, put the yellow with a
pound of sifted fine sugar in a bowl ; beat it again very
light, and then put in the whites ; last of all stir in half
a pound of flour, but do not beat the batter after the
flour is stirred in. Flavor with lemon or orange-flower
water. Pour the mixture into pans lined with buttered
paper, and do not place more than one and a half
inches of batter in each pan. Bake twenty minutes.
If the oven is too hot, be sure and cover the top of the
pans with a paper or pasteboard, to prevent scorching.

WHITE SPONGE CAKE

The whites of ten eggs, beaten to a froth; one tum¬
bler of sifted flour, one and a half tumblers of sifted
white sugar, half a teaspoonful of cream of tartar,
and a pinch of salt; stir the cream of tartar and salt
well into the flour. Add the sugar to the whites first,
then last of all stir in the flour very lightly, and flavor
with any delicate extract, and bake immediately. No
soda required.

SPONGE GINGER BREAD

One cup of sour milk, one cup of molasses, one-half
cup of butter, two eggs, one and a half teaspoons of

148

LA CUISINE CREOLE

saleratus, one tablespoonful of ginger. Flour to make
as thick as pound cake. Warm the butter, molasses
and ginger, then add the milk, flour and saleratus, and
bake as quickly as you can.

GINGER SNAPS

One cup of butter and lard mixed, one cup of sugar,
one cup of molasses, half a cup of water, one table¬
spoonful of ginger, one teaspoonful of soda in hot
water, flour enough to roll the dough soft.

GINGER-NUTS

Take three pounds of flour, one pound of butter, one
quart of molasses, four tablespoonfuls of allspice, the
same quantity of cinnamon, and eight tablespoonfuls
of ground ginger. Eoll thin, cut out in the shape of
the small ginger-nuts sold at the confectioners’, and
bake in a rather quick oven.

ANOTHER RECIPE

Take two cupfuls of butter, the same quantity of
molasses, one cupful of sugar, two tablespoonfuls of
ginger, four of cream, one teaspoonful of soda, one-
half an ounce of cinnamon, and about one and a half
pounds of flour — or enough to make a stiff dough.
Roll, cut, and bake in a moderate oven.

TEA CAKES. CHEAP AND NICE. NO EGGS

One cup of butter or a large spoonful of lard, two
cups of sugar, one cup of sour milk, one teaspoonful
of soda, some grated orange peel or nutmeg; flour
enough to roll out. Roll very thin; cut with fancy
cutters, and bake in a quick oven. If you use lard, add
a pinch of salt.

LA CUISINE CREOLE

149

PORTUGAL CAKE

Make a batter with half a pound of butter, one
pound of sugar, one pound of flour, and six eggs, two
tablespoonfuls of lemon juice or white wine. Add one
pound of seeded raisins, or citron, dredged with a
little of the flour; one and a half pounds of blanched
almonds cut fine, and one grated nutmeg.

CHEAP WHITE CAKES. FOR TEA

Take half a pound of sifted flour, rub .into it one
ounce of butter, and a quarter of a pound of fine
sugar; add one egg, half a teaspoonful of caraway
seeds, and as much milk as will make it a paste ; roll
it out to quarter-of-an-inch in thickness, or thinner;
cut it in small round cakes, and bake on tin plates, in
a quick oven, ten or twelve minutes.

LADY CAKE

One pound of flour ; 1 pound of sugar ; % of a pound
of butter ; whites of 17 eggs ; 2 or 3 drops of oil of bit¬
ter almonds. Cream the well-washed butter ; add the
sugar and cream again; alternate the whites with
flour; flavor last of all. The confectioners nearly
always bake in a square or long pan.

YELLOW LADY CAKE

Take a pound of fine white sugar, with half a pound
of butter beaten to a cream; the yolks of eight eggs
beaten smooth and thick; one cup of sweet milk, a
small teaspoonful of powdered volatile salts or salera-
tus, dissolved in a little hot water; half a nutmeg
grated; a teaspoonful of lemon extract, or orange-
flower water, and as much sifted flour as will make it

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LA CUISINE CREOLE

as thick as pound-cake batter. Beat it until it is light
and creamy; then having taken off the skins, and
beaten to a paste, a quarter of a pound of shelled
almonds, stir them into the cake, and beat well. Line
buttered tin pans, with white paper; put in the mix¬
ture an inch deep, and bake half an hour in a quick
oven, or forty minutes in a moderate oven. This is a
delicious cake.

WHITE LADY CAKE

Beat the whites of eight eggs to a high froth, add
gradually a pound of white sugar finely ground ; beat
a quarter of a pound of butter to a cream ; add a tea¬
cupful of sweet milk with a small teaspoonful of pow¬
dered volatile salts or saleratus dissolved in it; put
the eggs to the butter and milk, add as much sifted
flour as will make it as thick as pound-cake mixture ;
add a teaspoonful of orange-flower water or lemon
extract, then add a quarter of a pound of shelled
almonds, blanched and beaten to a paste with a little
white of egg; beat the whole together until light and
white ; line a square tin pan with buttered paper, put
in the mixture an inch deep, and bake half an hour in
a quick oven. When done take it from the pan, when
cold take the paper off, turn it upside down on the
bottom of the pan and ice the side which was down;
when the icing is nearly hard, mark it in slices the
width of a finger, and two inches and a half long.

ISABELLA CAKE

Two cups of butter, four cups of sugar, sixteen eggs,
six cups of sifted flour, two teaspoonfuls of yeast
powder. Cream the butter and sugar together; add
the beaten yolks, then alternately the flour and the

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151

beaten whites. Put the yeast powder in the flour.
Flavor with vanilla or lemon. Bake carefully in a
four-quart cake mould, the bottom and sides of which
you have well oiled. Always lay paper in the bottom
before oiling, as it prevents the cake from burning
and sticking to the pan. This cake is delicious, fin¬
ished with a chocolate icing.

A NICE CUP-CAKE RICH ENOUGH FOR ANY COMPANY

Take one cup of butter and three of sugar; work
/this to a cream. Beat five eggs separately; then stir
in five cups of sifted flour; add a cup of sour cream
and a teaspoonful of soda ; flavor with a glass of wine
and a little nutmeg. Bake in a quick oven in round
tins, and ice while it is warm.

CUP CAKES

One cup of butter, three cups of sugar, five cups of
flour, one cup of milk, three eggs, one teaspoonful of
soda, a little brandy.

TEACUP CAKE WITHOUT EGGS

One cup of butter, two cups of sugar, one cup of sour
cream, or thick milk, a teaspoonful of saleratus dis¬
solved in hot water, a gill of brandy, half a grated nut¬
meg, a teaspoonful of essence of lemon, or the yellow
rind of a grated lemon ; stir in flour until the batter is
as thick as pound cake, and bake an inch deep in a
buttered basin.

little Jessie’s cake

Two cups of fine sugar, one cup of butter, one cup of
sweet milk, four cups of flour, six eggs. Flavor with
a glass of wine or brandy, with a nutmeg grated into
it. Add a cup of currants.

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LA CUISINE CREOLE

NICE AND CHEAP JUMBLES. NO EGGS

One cup of butter, two cups of sugar, one cup of
clabber, a teaspoonful of soda stirred into the clabber,
a little grated orange or lemon peel, and a good quart
of sifted flour. Roll it, and cut in rounds with a hole
in the middle, and bake in a quick oven. If you wish,
sprinkle sugar over them, and stick strips of citron in
each cake when you place them in the baking pan.
They are quite nice. Instead of clabber, you can use
sweet milk and yeast powder in the flour.

MARBLE CAKE - WHITE PART

Whites of four eggs, one cup of white sugar, half a
cup of butter, half a cup of sweet milk, one teaspoon¬
ful of cream tartar, half a teaspoonful of soda.

MARBLE CAKE — BLACK PART.

Yolks of four eggs, one cup of brown sugar, half a
cup of molasses, half a cup butter, half a cup of sour
milk, one teaspoonful of soda, and plenty of all kinds
of spices to suit the taste. Put first black, then white,
dough, until all is in ; then bake. It is very nice.

FRENCH LOAF CAKE

Five cups of sugar, three of butter, two of milk, ten
of sifted flour, six eggs, three small nutmegs, one tea¬
spoonful of saleratus, one pound of raisins, and one-
third of a pound of citron. Stir the butter and sugar
to a cream, then add part of the flour, the milk and the
beaten yolks of the eggs, then add the rest of the flour
and the whites of the eggs; add the fruit as you get
the cake ready for the oven; season to taste. This will
make four loaves. Bake one hour.

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153

LOAF CAKE. PLAIN

Three cups of sweet milk, two of sugar, and one of
yeast ; stir in flour to make it quite thick, and let it rise
over night. In the morning add two eggs well beaten,
fruit and spice to taste ; let it rise till light. Bake in
a slow oven.

EGG KISSES

Four whites of eggs, one-half pound powdered
sugar; beat well and bake quickly. Flavor with ex¬
tract of rose or lemon.

GENOESE CAKES

Half a pound of butter, half a pound of sugar, four
eggs, half a pound of flour, a small glass of brandy or
wine. Bake in a square sheet; ice it and cut into dia¬
monds ; ornament with dots or stripes of any kind of
bright jelly or preserves.

FRANCATELLl’s SPANISH CAKE

Put half a pint of milk or water into a stew-pan over
the fire, with four ounces of butter and two ounces of
sugar. As soon as these begin to boil, withdraw the
stew-pan from the fire, and stir in five ounces of flour.
Stir well for a few minutes, add essence to taste, and,
one by one, three eggs and a small pinch of soda.
Drop this paste on a baking-sheet in small round balls
(the size of a hickory nut), and bake a light brown in
a quick oven. Garnish with preserves.

CHOCOLATE CAKE

Half a pound of butter, one pound of sugar, one
pound of flour, four eggs, one half pint of milk, one
teaspoonful of soda, and two of cream of tartar sifted

154

LA CUISINE CREOLE

into the flour. Mix all these ingredients well together,
and bake in two cakes. Beat three whites of eggs with
three cups of sifted sugar, and add chocolate to taste.
Spread a layer of this icing between the cakes and on
the top and sides.

CHOCOLATE CAKE

Take one cup of butter, two cups of sugar, one cup
of milk or water, three and a half cups of flour, half a
teaspoonful of soda, one teaspoonful cream of tartar,
the yolks of five eggs and the whites of two. Bake on
jelly cake tins.

CHOCOLATE MIXTURE FOR FILLING THE ABOVE CAKE

One and a half cups of sugar, the whites of three
eggs, three tablespoonfuls of grated chocolate. Flavor
with vanilla.

RING JUMBLES

One pound of butter, one pound of sugar, four eggs,
one and a quarter pounds of flour, or enough to make
a soft dough. Line a pan with buttered paper, form
the dough into rings. Bake quickly and sift sugar
over them.

The dough must be kept very soft, or if not wanted
in rings, put in more flour, and cut the cakes out with
a cutter.

GERMAN LADIES FINGERS

Beat the yolks of five eggs with half a pound of
sugar. Add half a pound of blanched almonds, cut
fine or pounded. Grate the rind of a lemon, mix well,
and add gradually enough sifted flour to make into a
dough. Roll out and cut in strips the length and size
of the forefinger; wet them with the beaten white of
two eggs, and bake.

LA CUISINE CREOLE

155

LADY FINGERS

Four, eggs, half a pound of sugar, half a pound of
flour. Flavor to taste. Drop by teaspoonfuls, and
bake quickly.

CITRON CAKE

One pound of butter, one pound of sugar, one pound
of flour, and eight eggs. Add to this batter one pound
of blanched almonds, cut small, and half a pound of
sliced citron dredged with flour ; beat all up well. Beat
in a half teaspoonful of soda, moistened with sweet
milk, or if preferred, a tablespoonful of yeast powder,
rubbed in the flour before mixing. Beat this mixture
well, and bake it in a cake-pan ; put buttered paper in
the bottom of the pan, and cover the top of the cake
with something to protect it from the heat of the
stove, until the bottom is nearly done. This is the best
way to cook all delicate cakes.

LOUISIANA HARD-TIMES CAKE

Cream half a pound of butter, with one pound of
sifted sugar. Add to this the beaten yolks of six eggs.
Beat this again, and set it by until you beat the whites
of the eggs to a stiff froth. Sift a pound of flour, and
put into it two teaspoonfuls of yeast powder. Then
pour in alternately a little flour and beaten eggs until
all is used. Then mix in a cup of cold water and two
teaspoonfuls of brandy, wine or extract of lemon. But¬
ter a four-quart cake-pan or mould, have the oven
ready, and pour in the mixture, and bake immediately.
Cover the top of the cake while baking. When done
you will have a nice cake, and one that is very inex¬
pensive.

156

LA CUISINE CREOLE

INDIAN BREAKFAST CAKES

Take a quart of milk scalding hot; stir into it as
much corn-meal as will make a thick hatter, add of
salt and saleratus in fine powder, each a teaspoonful,
and when a little cooled, two well-beaten eggs; bake
in buttered pans, in a quick oven. This is a nice break¬
fast cake.

DELICATE CAKE OF CORN STARCH

Take half a pound of sugar, one-fourth of a pound of
butter, the whites of eight eggs, and a quarter of a
pound of corn starch mixed with quarter of a pound of
common flour. Beat all very light, add to the flour a
teaspoonful of cream of tartar, and a half-spoon of
fine soda (not saleratus). Flavor with lemon or rose.

SODA TEACAKES WITHOUT EGGS

Take half a pound of sugar, and half a pound of
butter; beat it to a cream. Dissolve a teaspoonful of
fine soda in a cup of milk, and pour it into the batter,
half a nutmeg and flour to make a staff batter. Bake
in tin squares or a shallow pan, cook twenty minutes.

A VERY GOOD CHEAP CAKE

One cup of butter, one and a half cups of brown
sugar, one cup of milk, sweet or sour, yeast powder
or soda — if yeast powder is used, put two teaspoon¬
fuls; if soda, put one heaping teaspoonful — one cup
of molasses, four eggs, one nutmeg, one pound of
raisins, five cups of flour.

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157

TRIFLES

Beat two or three fresh eggs a few minutes, add a
saltspoonful of salt, and enough of sifted flour to make
into a stiff paste ; roll very thin ; cut into small round
cakes; fry in boiling lard, and sprinkle sugar over
them. They are a delicious dish for tea.

A NICE MOLASSES CAKE

One cup of molasses, one and a half cups of sugar,
one cup of butter, four eggs, a cup of sour milk and
heaping-spoonful of soda. If desirable, you may add
one pound of seeded and chopped raisins, or the same
of currants ; grease the pan carefully as molasses cake
is liable to stick, and is always more difficult to get
out of the pan than sugar cakes. You may add flour
to roll it out like biscuit if you wish, or it is better
made only as thick as pound-cake batter, and baked in
a pan like that cake. Make the batter stiff with flour,
as it turns out better than when soft.

SILVER CAKE

Cream two coffee-cups of butter with two pints of
fine white sugar; add the beaten whites of eighteen
eggs, and four pints of flour — one of these pints must
be maizena or corn starch flour, as that gives a delicacy
which common wheat flour cannot. You must thin this
mixture gradually as you beat in the flour and eggs, by
pouring in two coffee-cups of water. Flavor with
almond, and bake in a large pan. When you sift the
flour you must add to it two teaspoonfuls of yeast
powder.

n

158

LA CUISINE CREOLE

SILVER CAKE

Two pints of sugar and two cups of butter; cream
the butter and sugar together. Add two cups of cold
water ; beat to a froth the whites of eighteen eggs, mix
them with the butter and sugar, four pints of flour, and
two teaspoonfuls of yeast powder ; mix flour and yeast
powder together, and stir gently into the batter. Flavor
with almond. For a small cake take half the quantity
of ingredients. It makes a nicer cake to allow one of
the pints of flour to be corn starch, instead of common
flour.

SUPERIOR GOLD CAKE

Take half a pound of butter, one pound of sugar,
one pound of flour, the yolks of ten eggs, one teaspoon¬
ful of soda mixed with a little hot water. Cream the
butter and sugar together; beat the eggs light, and add
them to the butter and sugar. Then stir in the flour
and soda.

CHEAP AND RELIABLE GOLD AND SILVER CAKE

Two cups of butter and four of sugar creamed to¬
gether, two cups of sweet milk, or water, if you have
no milk; eight cups of sifted flour well mixed with four
teaspoonfuls of cream of tartar, and two of soda ; beat
separately the yolks and whites of eight eggs. Take
half the batter; use the yolks for the gold cake, and
the whites for the silver cake. Flavor differently, as
with rose and lemon.

LA CUISINE CREOLE

159

SUPERIOR SILVER CAKE

Take half a pound of butter, one pound of sugar,
three-quarters of a pound of flour, the whites of ten
eggs beaten to a froth. Cream the butter and sugar
together, then add the eggs, and lastly, stir in the flour.

COCOANUT SILVER CAKE

Cream one cup of butter and two cups of sugar, add
a cup of milk, the whites of six eggs, and three cups of
sifted flour with one teaspoonful of cream of tartar,
and half a teaspoonful of soda mixed in the flour. Grate
a small cocoanut, dry it in a skillet over the fire by
stirring it about ten minutes. Stir the cocoanut into
the batter. Bake in a moderate oven about three-
quarters of an hour.

COCOANUT CAKES

Grate a cocoanut, place it in a skillet over the fire,
and stir until it is as dry as flour. Beat one cup of
sugar and the white of an egg to a froth. Mix well,
and make into small cakes ; put them on buttered paper
and bake. The oven should not be very hot.

COCOANUT CAKES

Take a cocoanut, pare it and grate half a pound;
allow the same quantity of loaf sugar. Dissolve the
sugar in two tablespoonfuls of water, place it on the
fire ; when the syrup is boiling hot, stir in the cocoanut.
Continue to stir it until it is thick like candy, then pour
it out on a buttered pan, and cut it across in shapes,
or use a round cake cutter.

COCOANUT POUND CAKE

Take three coffee-cupfuls of flour, one of butter, and
two of white sugar; one cupful of milk; the whites of

160

LA CUISINE CREOLE

six eggs ; one teaspoonful of cream of tartar ; one-half
teaspoonful of carbonate of soda; grated cocoanut —
a small one. The cocoanut should be laid in water as
soon as the shell is broken ; take out a piece at a time
to pare it ; lay it in a dry cloth as soon as pared, and
cover it up, that the air may be kept out and the mois¬
ture absorbed. If the cocoanut goes in wet it will make
the cake heavy. Cream the butter ; add the sugar, and
beat well; then put in the milk, slowly; the whites of
the eggs, well beaten, alternately with flour ; the co¬
coanut last of all. One-half of this quantity makes a
good-sized cake. Bake in a moderate oven; increase
the heat at the last. It takes about one-half or three-
quarters of an hour to bake.

COCOANUT CAKE

Make a batter of one cup of butter, two cups of
sugar, three cups of flour and four eggs. Bake in jelly
cake pans. Spread a layer of icing between each cake
with grated cocoanut on top of the icing; finally, or¬
nament the top with a thick layer of cocoanut.

COCOANUT DROPS

Take a grated cocoanut, the beaten whites of four
eggs, and half a pound of white sugar ; flavor, mix, and
bake on paper in drops.

PECAN CAKE

Half a cup of butter, one and one-half cups of sugar,
two eggs, three-quarters of a cup of sweet milk, two
cups of sifted flour, one and one-half teaspoonfuls of
soda, and one teaspoonful of cream of tartar in the
flour, one cup of pecans picked out and cut fine. Bake
j,n a smajl cake pan.

LA CUISINE CREOLE

161

WINE CAKES

One-quarter pound of butter, one-half pound of
sugar, one egg, a few drops of essence of lemon, and a
good half pound of flour. Mix, roll thin, and cut out
in round cakes. They are very nice with wine.

NAPLES BISCUIT

Beat four eggs light ; add half a pound of fine white
sugar, and half a pound of sifted flour. Flavor with
essence of lemon.

SHREWSBURY CAKE

Beat to a cream half a pound of butter, and three-
quarters of a pound of sugar ; add five well beaten eggs,
a nutmeg, some essence, and about a quart of flour.
Sift the flour, mix it well, and drop the mixture with
a spoon on buttered tins. Add currants if you wish.

COFFEE CAKE

One cup of butter, two cups of sugar, one cup of
molasses, one cup of strong coffee, two eggs, five cups
of flour, one teaspoonful of soda, one cup of currants,
one cup of raisins. Spice to taste.

NICE DROP CAKES

One-half pound sugar, one-quarter pound of butter
creamed together, four well beaten eggs, one-half pound
of currants, a spoonful of brandy, grated nutmeg or
lemon peel, and flour sufficient for a stiff batter. Beat
well. Drop by spoonfuls on buttered tins and bake in
a quick oven. They are light and tender.

162

LA CUISINE CREOLE

DIAMOND BACHELORS

Biscuit dough rolled thin, cut into diamonds and
boiled in lard. Ladies are very fond of them.

VELVET CAKE

One cup of yeast, three eggs well beaten, one quart
of warm milk, one quart of sifted flour, salt, a large
spoonful of butter well beaten; let it rise. Pour into
greased muffin rings and bake.

DELICATE CAKE

Two eggs, two cups of sugar, half a cup of butter,
one cup of sweet milk, three cups of flour, one tea¬
spoonful of cream of tartar, half a teaspoonful of soda.
Bake in squares.

LITTLE DROP CAKES

Half a pound of sugar, four eggs, half a pound of
flour; quarter of a pound of butter.

CREAM CAKES

Boil a cup of butter with a half pint of water; while
it is boiling, stir in two cups of sifted flour ; let it cool,
and when cool, add five eggs well beaten, and a quarter
of a spoonful of soda dry. Drop this mixture with a
teaspoon on tins and bake in a quick oven.

FOR THE INSIDE OF THE CAKES

Take a pint of milk, one-half a cup of flour, one cup
of sugar and two eggs. Boil the milk and flour to¬
gether, add the eggs and sugar ; flavor the custard with
lemon. Now, you must take the first or outside cakes,
and split each one gently, so as to place in it the cream

LA CUISINE CREOLE

163

or custard, which must be cold before you introduce it.
Put into each cake about a teaspoonful of the cream.
These are delicious. One-half this quantity makes a
large dishful of cakes.

ANOTHER CREAM CAKE WITH CRUST AND CREAM

Crust. — Three-quarter pint of water, half a pint of
butter, three-quarters of a pound of flour, eight eggs,
boil the water and butter together, and while boiling
stir in the flour, take it off and let it cool, then add
your eggs (beaten separately), and a teaspoonful of
dry soda. Use about a spoonful of the crust for each
puff; bake on tins for about twenty minutes. When
done cut the crust open and put in the cream.

Cream. — Two pints of milk, one cup of flour, two
cups of sugar, four eggs ; while the milk is boiling add
your flour, sugar and eggs (previously well beaten to¬
gether), let it cook until it begins to thicken, take it
off, and flavor with rose water.

TIPSY CAKE

Place a sponge cake weighing about a pound in a
glass bowl, pour over it half a pint of sherry and
Madeira (mixed). Make a rich custard of six eggs
and a quart of milk, sweeten to taste, flavor and let it
cool. Blanch half a pound of almonds, stick them in
the top of the sponge cake and pour over it the custard.

PLAIN TEA CAKES

Half a cup of butter, or a large spoonful of lard, one
and a half cups of sugar, one teacupful of milk, one
teaspoonful of soda, seven cupfuls of sifted flour. Roll
thin.

164

LA CUISINE CREOLE

EASY CAKE FOR YOUNG COOKS

Take two cups of flour, sift it and to each cup put a
teaspoonful of yeast powder. Beat the yolks of three
eggs and one cup of fine white sugar, together with
half a cup of water mixed with extract or wine; beat
this well in the yolks and sugar (only half a cup) ;
froth up the whites of the eggs, add them, and last of
all, beat in the flour with the powder in it. Bake
quickly in square or jelly cake pans.

YOUNG COOKS’ JELLY ROLL

Make the sponge for your jelly roll by taking a cup
of white sugar, one cup of flour, and three eggs. Mix,
etc.; add baking powder with the flour. Bake in a
stewpan with a quick fire ; turn the cake out on a towel
when done ; spread the jelly while it is still warm and
soft, and roll it carefully. Cut it in slices when cold;
a spoonful of water beaten with the eggs makes the
cake lighter, as it breaks the tissue of the eggs if it is
added to them when beaten up.

ALMOND DROPS

Blanch and pound five ounces of sweet, and three
ounces of bitter almonds (or peach kernels), with a
little white of egg. Put half a pound of sifted flour on
your dough board, make a hole in the middle of the
flour, in which put the almonds, with a pound of sugar,
four yolks of eggs, and a little salt. Make into a paste.
Cut in pieces the size of a nut, lay them half an inch
apart, on sheets of paper, in a baking-pan, and bake
in a moderate oven for fifteen or twenty minutes,

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165

ALMOND MACAROONS

Blanch and pound with a little rose-water half a
pound of almonds; add half a pound of sifted sugar,
the whites of two eggs (not beaten), form into a paste.
Dip your hand in water, and roll the preparation into
balls the size of a nutmeg; lay them an inch apart, on
buttered paper, in a baking tin. Bake in a slow oven
until a light brown.

ALMOND MACAROONS

To a pound of the best white sugar, sifted, add a
pound of blanched almonds ; put in a few drops of rose¬
water as you beat them together in a mortar. Add to
them the well-beaten whites of six eggs, and form the
paste into shapes in the palm of the hand by using a
little flour; butter some sheets of white paper, and
drop the macaroons on it, leaving a space between
them. Strew a little white sugar on them, and put in
the oven to bake a light brown. Almonds are blanched
by pouring hot water on them, and slipping off the
brown coating.

166

LA CUISINE CREOLE

DESSERTS

CHARLOTTE RUSSE IN VARIOUS WAYS

There are many varieties of this Charlotte. They
are always similarly made, that is with sponge cake or
lady fingers, and whipped cream, custard or blanc¬
mange. One way is to beat the whites of three eggs
to a high froth, with a quarter of a pound of sugar,
and half a pint of cream, until it is quite thick and
light; flavor this to your taste with lemon or vanilla,
and pour it into a cake-lined mould ; place some of the
sliced cake or lady fingers on top of the mould and over
the cream; set it on ice, and when wanted turn it on
a dish and serve.

Or, having lined a basin or mould, or small tin cups
with any convenient cake, such as lady fingers, sliced
savoy cake, or yellow lady cake, fill them with mock
cream, blanc-mange or custard, made from the yolks
of eggs ; let them become cold, then turn them out and
serve.

ANOTHER WAY

Break an ounce of isinglass small, and pour on it a
teacup of hot milk or water; let it dissolve, then strain
it through muslin, on half a pound of fine white sugar.
When nearly cold add to it a quart of rich cream, al¬
ready beaten to a froth ; continue to beat it for a few
minutes, holding the pan on ice. Line your mould with
sponges and pour your cream in. Cover with sponge

LA CUISINE CREOLE

167

cake or lady fingers. Turn it out and serve. The
isinglass will make this very firm if held on ice long
enough to solidify before serving.

PLAIN CHARLOTTE RUSSE

Boil one ounce of isinglass in a pint of water until
reduced one-half. While it is boiling, make a custard
of one-half pint of milk, yolks of four eggs, and one-
fourth of a pound of sugar ; flavor this with vanilla or
lemon. Take a quart of cream, whip it up to a fine
froth, and when the isinglass is nearly cold, so that it
will not curdle the cream, stir it and the cream into
the custard. Beat all thoroughly and set it on ice.
This is a nice, easy way to make this dish, and may be
made very ornamental, if wanted so, by lining a glass
dish with lady fingers, and then pouring in the cream
and laying fine fancy sugar-drops on top. If you have
no lady finger sponges, you can slice any light sponge
cake, and lay it on the bottom and sides of the glass
bowl.

SICILIAN BISCUIT DROPPED ON TINS

Take four eggs, twelve ounces of powdered and sifted
sugar, and ten ounces of flour. Beat the eggs and sugar
together in a stewpan on the fire, until the batter feels
warm to the touch ; remove it from the fire, and stir it
thoroughly until it becomes cold; now add the flour,
and flavor with vanilla. Butter some paper and place
it on the baking tins, or pans. Drop the cake mixture
in round or ovals on the buttered paper, and bake in a
slow oven. When put in the oven sift white sugar over
the biscuit.

168

LA CUISINE CREOLE

QUEEN ,S DROPS

Beat up a quarter of a pound of butter, and a quarter
of a pound of sifted sugar, two eggs, and six ounces of
flour. Flavor with almonds, or vanilla, or lemon. Butter
some paper, place it on baking-sheet or pans, and
drop the mixture in drops about the size of a nutmeg.
Bake in a hot oven.

ALMOND MERINGUE

Beat the whites of two eggs with a quarter of a
pound of powdered sugar and a quarter of a pound of
blanched and cut almonds. Form them into rings on
letter paper, put the paper on tin, and place them in
the stove oven, to harden and brown lightly.

APPLE COMPOTE

Make a syrup of three-quarters of a pound of sugar
and a cup of water ; let it boil while you are paring and
taking out the cores of six nice sour apples. Throw
them into the syrup and let them boil for half an hour,
or until transparent. Pour into a glass or china dish,
and serve for a lunch or tea. They are nice when served
warm.

MAIZE N A BLANC MANGE

This can be made with maizena, corn starch, or po¬
tato flour, but maizena is preferable. Take a quarter
of a pound of maizena and three pints of milk. Put
two and a half pints of the milk on to boil, and wet the
corn starch or maizena with the remaining half pint.
When the milk boils add to it (or better before it boils),
a quarter of a pound of white sugar and some lemon
rind, sliced or grated. Let this boil a little, and then

LA CUISINE CREOLE

169

stir in the mixed maizena or corn starch. When cooked
five minutes, pour it into moulds or bowls; wet the
bowls first with cold water to prevent the jelly sticking
to the sides. When firm and cold, eat it with cream
or any kind of stewed fruit you may have.

GELATINE BLANC MANGE

To one quart of milk add an ounce of Nelson’s or
Coxe’s gelatine, which has been soaked an hour in a
cup of cold water. Add to this half a pound of fine
white sugar; let it simmer very gently on the fire in
a stewpan until all the gelatine is dissolved. Strain
it, and pour it in a mould; when it begins to thicken,
put it on ice and serve it with cream.

GELATINE BLANC MANGE

Take a quart of iiew milk, set it on to boil ; stir into
the boiling milk, half a box of gelatine, which should
have been soaked in cold water ten or fifteen minutes.
When the gelatine is dissolved, stir into the milk a cup
of sugar; take the jelly from the fire, and last of all
while the mixture is very hot, stir in four eggs ; season
with vanilla or lemon extract, and pour into moulds.
Eat with cream. This is very nourishing for invalids.

CHOCOLATE MANGE

Made the same as gelatine blanc mange above de¬
scribed, except seasoning the jelly with six ounces of
grated chocolate in the boiling milk. Eat with cream
or wine sauce.

ISINGLASS JELLY

Boil in one pint of water, one ounce of isinglass, and
when well dissolved, add to it one pound of sugar, and
a cup of pale wine. When the water is boiling, add to

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it the rind of a lemon, and when taken off the fire, add
the juice and grated rind of lemon. Strain this mix¬
ture and whisk it till it begins to thicken, then pour it
into the vessel you wish to mould it in, and set in a
cool place, or on ice, to harden.

LEMON CUSTARD

Boil a cup of water, and stir into it a tablespoonful
of flour, or corn starch. Beat the yolks of three eggs
with a cup of brown sugar. Add the juice of a lemon
strained; beat it up with the yolks and sugar. Pour
this in a paste, and bake it. While the custard is bak¬
ing, take the whites of the three eggs and beat them
up with a cup of pulverized sugar. Spread this icing
on the baked custard, and brown it slightly.

NICE BOILED CUSTARD

To every quart of milk, allow six eggs and a cup of
white sugar. Set the milk to boil; beat the whites of
the eggs with a half cup of sugar, and drop into the
boiling milk for two minutes ; then with a skimmer re¬
move the boiled whites, and put on a dish to cool. When
the whites are taken off, stir into the milk the yolks
and sugar, previously well beaten up together. Add
rose, lemon, or peach-leaf flavoring. Run this through
a sieve into the bowl you expect to serve it in; then
pile up the whites on the custard. The whites can be
boiled without beating them with sugar.

APPLE CUSTARD. A NICE DISH

Take a dozen apples, a large cupful of brown sugar,
a teacupful of water, the grated rind of a lemon, one
pint of milk, four eggs, and two ounces of loaf sugar.

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171

Peel, cut and core the apples ; put them in a sauce-pan
with the water ; as they heat, add the brown sugar and
lemon-peel. When mashed and well cooked, take it off ;
put the fruit in the bottom of a deep dish, and pour a
custard of the milk, sugar and eggs, over it, and bake
in a moderate oven. Grate over it before baking, a
little nutmeg.

ALL THE YEAE ROUND PUDDING

Line a pie dish with paste, spread on this three
ounces of any kind of jam — strawberry or raspberry
is best. Then beat well in a basin three ounces of bread
crumbs, three ounces butter, and the same of sugar,
and the rind and juice of a large lemon; add this to
the pastry and jam, and bake half an hour. If the
lemon is not very juicy, add a tablespoonful of water
to it.

TO GLAZE PASTRY

Break an egg, separate the yolk from the white, and
beat it well; when the pastry is nearly baked take it
out of the oven and brush it over with this beaten yolk
of egg, then put it back in the oven to set the glaze.

TRANSPARENT PUDDING

Beat eight eggs very light ; add them to half a pound
of butter, and the same of sugar, which have been
beaten to a cream together; grate in half a nutmeg,
set it on the fire in a stew-pan, and stir it constantly
until it is hot. Do not leave it more than five minutes
on the fire, as you only wish to slightly cook the whites
of the eggs to prevent their running when put on the
paste. Line two pie pans with delicate paste, and pour
in the mixture. Bake in a moderate oven, and do not

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LA CUISINE CREOLE

allow the top to burn, as it will, if not covered when
first put in the oven. Cover with a pan until the bot¬
tom is cooked, and then a few moments colors the top.
This pie has no meringue on top. Serve it with a tart
pie, as it is a very sweet dessert.

APPLE TRIFLE — A SUPPER DISH

Make a marmalade by stewing tart apples in sugar,
seasoned with lemon. Lay it when cold in a deep glass
dish, pour over it a boiled custard made of two eggs,
half a pint of milk, sweetened with half a cup of sugar.
Finish it by whipping a pint of rich cream to a froth,
and pile it high on the custard. Ornament with strips
of citron and apple jelly laid on the whipped cream.
This is a charming dish for the country, where cream
is abundant.

TRIFLES. DELICIOUS

Cover the bottom of a glass bowl, or dish, with lady
fingers ; break up, and put also half dozen macaroons ;
pour over them a cup of wine, or diluted extract, to
moisten them; then put in three tablespoonfuls of jelly
or jam. Pour over this a boiled custard, made with a
pint of milk, three eggs and a cup of white sugar. Whip
up the whites of two eggs with a cup of white sugar and
lemon juice to taste, and when it will stand alone, put
it on the custard, and serve.

GELATINE SNOW PUDDING

Take two tablespoonfuls of good gelatine, throw over
it two spoonfuls of water, let it soak ten minutes, then
pour over it half a pint of boiling water, three-quarters
of a pound of white sugar, and the juice of two lemons

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173

with the rind thrown in. Let it come to a boil, take it
off immediately, strain it, let it cool a little, and when it
begins to thicken add the beaten whites of two eggs.
Beat all thoroughly, and pour it in a mould on ice to
get firm. When cold and firm, send it to table in the
middle of a glass basin or dish, and pour around it a
custard made from the yolks of the eggs, and a pint of
milk sweetened and flavored to taste. Sponge cake
should be served with this pudding.

A PRETTY DISH OF ORANGES CROQUANTE

Take ten or a dozen oranges, remove the peel, all the
white part and the seeds. Do this carefully by quarter¬
ing them, retaining the transparent pulp and juice. Do
not break the skins of the sections. Boil a pound of
loaf sugar in half a glass of water until the syrup
strings when lifted on a fork, then take it from the fire
and dip each section of orange in this candy while it
is hot; you can do this by placing each one on a little
stick cut for the purpose. As the pieces are dipped,
arrange them in some pretty form on a dish or bowl,
and fill up the hollow with whipped cream, sweetened
and seasoned with a glass of maraschino.

FRANC ATELLI *S LEMON PUDDING

The juice and grated rind of six lemons, a pint of
milk or cream, six ounces of sponge cake or mac¬
aroons, eight yolks, and the whites of four eggs
(whipped to a froth), one pound of sugar, and a little
salt. Mix in a basin, and work all these materials
together for at least ten minutes. Put a border of puff
paste around a pie-dish, then pour in the batter ; strew
cut-up almonds over it, and bake. Sift powdered sugar
over it, and serve.

12

174

LA CUISINE CREOLE

WHIPPED CREAM WITH WINE

To the whites of three eggs, beaten to a froth, add a
pint of cream, four tablespoonfuls of sweet wine, and
four spoonfuls of sugar. Put bright jelly, or light-
colored marmalade in spots among the cream, and
serve sponge cake with it.

BATTER PUDDING

One quart of milk, six eggs beaten separately, and
seven tablespoonfuls of flour. Boil the milk, stir in the
eggs and flour, while the milk is nearly hot enough to
boil; do not let it boil when you stir in the flour, but
take it off the fire, or you will curdle the eggs. Bake
this batter half an hour, and eat it with wine or lemon
sauce. You should salt the milk slightly before boiling.
When well and quickly made, this is a delightful pud¬
ding, but it should be eaten hot.

A SUPERIOR LEMON TART

Squeeze the juice from six lemons, wash the rinds
and boil them ; if too strong of the lemon oil, it is better
to change the water. You must grate or pound the
rinds, and when tender and cold, add to them one pound
of sugar, one-fourth of a pound of butter, and the yolks
and whites of five eggs. Stir in the juice of the lemons,
and cook the batter gently until it is thick as honey;
then bake it in puff paste without tops. Ornament with
fancy strips of paste.

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175

SUET PUDDING

Take a cupful of chopped suet, half a cup of mo¬
lasses, one cup of raisins chopped, a teaspoonful of
powdered cloves and cinnamon, one-half cup of sugar,
two eggs well beaten, half a cup of sweet milk, a little
salt, and two teaspoonfuls of yeastpowder. Stir in
flour until it is a thick batter ; flour a cloth,, and pour in
the mixture, leaving room to swell. Boil two hours.

ROLL PUDDING OF ANY KIND OF FRUIT

Make a light paste, roll out lengthwise, spread any
kind of fruit over the paste, and roll it up in the dough ;
wrap it up in a cloth, tie it carefully, and boil it one
hour. You will find this delicious if made of either
blackberries, strawberries, peaches, or any kind of
dried fruit stewed and sugared; if fresh fruit is used,
it needs no stewing.

A DESSERT FOR A DELICATE PERSON

Boil one cup of rice until perfectly soft, then add a
teacup of rich sweet cream, and half a teacup of any
acid jelly — currant is the best but plum, strawberry or
lemon will do. Put it over the fire a few minutes, turn
it into a mould. Eat with sweetened cream.

MACAROON PUDDING ICED

Line a mould with macaroons, as described for Iced
Cabinet Pudding. Fill the mould with dried cherries,
seedless raisins and macaroons, in layers; then pour
a little Madeira or sherry wine over them, and finish
by pouring over all a custard of a pint of milk, two eggs

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and flavoring to suit; sweeten it with half a pound of
white sugar, and in summer cover the mould up in ice
and salt until wanted. In winter steam it and serve
with butter and sugar sauce.

STEAMED CABINET PUDDING, VERY FINE

Butter a pudding mould, and line it with brioche, or
any kind of cold sweet roll, or Sally Lunn, that has
been left over. Fill the mould with layers of sponge
cake, or macaroons, alternately with currants, or seed¬
less raisins, chopped citron, or other dried fruit; then
make a boiled custard of six yolks of eggs (for a
moderate size mould), a pint of milk or cream, six
ounces of sugar, a glass of brandy, and the grated rind
of a lemon. Moisten the macaroons with extract of
lemon, and then pour over the custard, which need not
be previously boiled, as the pudding is to be steamed,
and boiling the custard is unnecessary, except when it
is to be iced. Serve with wine or hard butter sauce
beaten up with a little wine.

MERINGUE PUDDING. VERY NICE

Take a pint of bread crumbs, a quart of milk and
four eggs. Make one pint of milk boiling hot, pour it
over the bread crumbs, and beat it smooth ; when cool,
add a cup of sugar, and the yolks of the four eggs;
also a lump of butter (the size of an egg). Beat all
well together, thin it by adding the rest of the milk,
flavor it with peach or nutmeg, and set it in the oven
to bake. You must only bake it long enough to cook
the eggs, for, if you leave it to stew and simmer in the
stove, it loses its jelly-like consistence, and the milk
turns to whey. When slightly brown on top, take the

LA CUISINE CREOLE

177

pudding out of the stove, and set it to cool. When cool,
spread over it a layer of acid preserve or jelly, such
as plums, apples, grapes, or currants. Then finish it
by making an icing or meringue of the whites of the
eggs, beaten up with a full cup of white sugar; flavor
this with lemon extract, and then put the pudding
again in the stove, and brown. If for a small family,
use a pint of milk and half of all the materials men¬
tioned. This is considered an elegant dish for any
occasion.

A DELICIOUS PUDDING, VERY EASILY MADE

Butter some thin slices of rolls; lay them in a
pudding-dish with currants and citron cut up fine, and
strewed between the slices. Then pour over the rolls
a custard made of a quart of milk, four eggs and half
a pound of sugar; flavor this and bake lightly.

PRINCE ALBERT’S PUDDING

Take one-half pound of butter, one-half pound of
grated bread crumbs, one-half pound of sugar, the
juice of two lemons with the rinds grated in; add six
eggs well beaten, a glass of brandy and four table¬
spoonfuls of marmalade. Steam this pudding in a
mould and serve with wine sauce.

COCOANUT PUDDING OR PIES

Break a cocoanut and save the milk; peel off the
brown skin, then throw each piece into cold water, and
let it stay a few minutes to cool; take the pieces out,
wipe dry and grate; add their own weight of white
sugar and half the weight of butter; rub the butter
and sugar to a cream, add five well beaten eggs, and a
cup of milk ; last of all, throw into the mixture the milk

178

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of the cocoanut and the grated rind of a lemon. Bake
in a pudding-dish, or make it into pies with a bottom
crust. Ornament the top of the pies with fancy twists
of paste.

CUSTARD COCOANUT PUDDING

Grate one cocoanut ; take a quart of milk, four eggs,
and a cup of sugar. Beat sugar and eggs light, then
stir in the milk, and last the cocoanut and such flavor¬
ing as you may prefer. Pour this into a deep pan
lined with paste; put fancy strips of paste across it,
and bake lightly.

A NICE ICE CREAM

Put on the fire a stew-pan containing a quart of nice
fresh milk, and while it is coming to the boil heat the
yolks of eight eggs and a pound of fine white sugar;
when these are well beaten, take off the boiling milk,
let it stand to cool five minutes, and pour it very hot
over the eggs and sugar; strain this mixture, and add
for flavoring any favorite extract, either of lemon,
orange, peach or vanilla. Let it stand to get cool, and
pour it into the freezer and surround it with layers of
ice, pounded fine, and coarse dairy salt, well beaten
down, and fill up till within a few inches of the top of
the freezer. Now, if you have it you may pour in one
quart of pure cream, and beat it with a wooden spoon
into the mixture in the freezer. Turn the crank of your
freezer briskly if you have a five minute freezer; if
not, turn the can with your hand for fifteen minutes,
and then pack round again with ice and salt. Draw
off the melted ice and salt water, and fill up again and
set away to harden before serving. Two tablespoon¬
fuls of the extract are enough.

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179

LEMON SHERBET

If a gallon is wanted, take ten fine lemons, or more,
if small ones. Place to them three quarts of cold water
sweetened, with two and one-half pounds of loaf sugar.
Just before placing in the freezer, beat up the whites of
three eggs with a little sugar and stir in. Then place
the mixture of lemons, sugar, water and eggs in the
freezer, and pack ice and salt around it. It freezes
easily, with less trouble than ice cream. Pineapple or
orange sherbet is also very nice made the same way.

BISCUIT CREAM IN MOULDS

One quart of firm clabber and one quart of sweet
cream, make it very sweet with white sugar ; flavor with
vanilla bean boiled in half a cup of sweet milk. Churn
all together ten minutes, then freeze in moulds, or in
any ordinary freezer.

ORANGE CREAM

Squeeze the juice of four oranges, and put it with the
peel of one into a sauce-pan ; add to this a pint of wa¬
ter, half a pound of sugar, and the beaten whites of five
eggs. Mix carefully, place it over a gentle fire, or it
will curdle, stir it in one direction until it looks thick ;
strain it through a gauze sieve, and add to it, when
cold, the yolks of five eggs, and a cup of cream or sweet
milk. Set it on the fire until hot enough to cook the
eggs, or nearly ready to boil them, take it off, stir until
cold, and set it oh ice, or freeze it as you choose. This
is a delicious cream, with or without freezing, and one
much used by families in Louisiana.

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STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN

Make a quart of rich custard, with eggs, and sugar
and milk ; when cold, pour it on a quart of ripe fruit,
mash and pass it through a sieve. Add more sugar if
required by the fruit, and freeze it.

PEACHES AND CREAM FROZEN

Peel and stone a quart of nice yellow peaches; put
them in a bowl, sweeten them well, and chop very fine.
If you have sweet cream, put to the fruit a quart of it ;
if you have not, take a quart of milk, sweeten it with
half a pound of sugar, let it boil, and when boiling,
pour it on to the beaten yolks of four eggs. When this
custard cools, you may add the chopped peaches, which
should be well sweetened. Pour all in the freezer and
set it where it can be frozen.

BARLEY OR SAGE CREAM FOR INVALIDS

Wash the sage or barley clean; take a cup of either;
put it on the fire with water to cover it ; boil it gently
until it is soft. While boiling, put in a stick of cinna¬
mon, or any seasoning that is agreeable. When the
barley has boiled soft and thick, take it off and strain
it; then add to it a rich boiled custard, sweeten it to
taste ; add a glass of wine, if liked, and serve it frozen,
or not, as is liked best by the sick.

FROZEN PEACHES AND CREAM

Peel and stone nice soft, ripe peaches, sprinkle
enough sugar on them to make them very sweet ; chop
them up fine until they are a pulp, and add to them as

LA CUISINE CREOLE

181

much cream as you have peaches; put them into the
freezer and turn it briskly until the cream is well froz¬
en. Figs and other fruits are good served in the same
way.

ANOTHER ICE CREAM WITHOUT CREAM

When cream can not be procured, a custard made as
directed, is a good substitute. To a quart of milk, add
sugar until it is very sweet , for in freezing it loses
some of its sweetness ; let this boil on the fire, when it
boils gently, take it off and pour it scalding hot to the
beaten yolks of eight eggs ; stir it constantly, but never
boil it as the scalding milk will cook the eggs suffici¬
ently ; it should also be stirred while cooking. Flavor
with vanilla, or lemon or almond. If with a vanilla
bean it is better to boil it in the milk before putting in
the sugar. When the custard is cold, put it in the form
or freezer. If you have no freezer you can make one,
by using a tin kettle with a tight cover. Set this in the
centre of a tub that is large enough to leave a space of
four or five inches around it ; fill the space with layers
of cracked ice and coarse salt, a layer of ice last, and
cover the whole with a woolen cover for half an hour.
Then shake the kettle constantly, after that, until froz¬
en. Cover up till wanted.

ICED CHOCOLATE CREAM

Grate half a pound of vanilla chocolate, put it in a
stew-pan with half a pound of sugar, the yolks of eight
eggs, and one pint of rich, sweet milk. Stir over the fire
until it begins to thicken, strain through a sieve into a
basin, add half a pint of whipped cream, and one and
a half ounces of isinglass. Mix well and pour into a
mould. Set it on ice if the weather is warm.

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COFFEE CUSTAED

Boil one quart of milk with five spoonfuls of white
sugar. Beat four eggs separately, throw the whites into
the boiling milk for two minutes and dip them out with
a skimmer as soon as they are cooked. Beat the four
yolks of the eggs with half a cup of corn starch wet
with a little cold milk ; set it aside until you can put into
the hot milk a cup of hot strong coffee ; then pour in the
mixed corn starch and eggs, give it a little boil and take
it off. Last of all, place the pure white boiled eggs on
the rich brown custard, and you have a beautiful and
appetizing dessert. Serve with sponge cake. Some
boil the coarsely ground coffee in the milk first and
then strain it, proceeding after that as in other cus¬
tards.

LEMON CHEESE-CAKES

Boil the peel of two lemons until tender, and pound
them. Take half a pound of sugar, the yolks of six eggs,
and one-half pound of butter. Stir all well together,
and add the juice of the lemons last. Lay puff paste in
your pans, fill them half full of the mixture, and bake
lightly.

OEANGE CHEESE-CAKES

Boil the peel of four oranges in two waters, to take
out the bitter taste. When tender, pound up with half a
pound of sugar, one-quarter of a pound of butter, and
the yolks of six eggs. I make these confections to use
up the yolks when I have been using the whites of eggs
for icing or white cake. Beat the mixture well and add
the juice of the oranges ; if the oranges are large the

LA CUISINE CREOLE

183

juice of two will be sufficient to make two pies. Put
puff paste in your pans, fill them half full of the con¬
fection, and bake lightly.

WINE JELLY FROM SPARKLING GELATINE

Take a package of an ounce, or an ounce and a half
of gelatine, pour upon it a pint of cold water, and let it
remain to soften for an hour or so. When ready to
make the jelly, pour on to the gelatine three-quarters of
a pint of boiling water, and stir until the gelatine is
dissolved; then add to it one and a half pounds of
white sugar, the juice and grated rind of one lemon,
and a spoonful of any essence. Then beat the whites of
two eggs well, and stir briskly into the mixture ; put it
on a gentle fire, let it simmer slowly, take it off as soon
as it boils up, then add a pint of wine and two table¬
spoonfuls of extract of lemon or vanilla ; then strain it
through a jelly bag until it runs clear. Some boil the
extract and wine in the gelatine before straining, but it
injures the fine flavor to do so. Boil the gelatine, the
water, the sugar and eggs, and strain it; after it is
clear and still warm, pour in a pint of wine and set the
jelly on ice in summer, or to cool in the winter. This
should give great satisfaction.

YELLOW CUSTARD JELLY FROM GELATINE

To one ounce of gelatine, soaked in one pint of water,
add a quart of milk ; if the weather is warm take a little
less milk. Set the milk and gelatine (or double the
quantity I of isinglass) on to get hot, let it give one boil
up, then sweeten it, and when a little cooled stir in the
beaten yolks of eight eggs ; do not let the eggs boil up

184

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or you might curdle them. Flavor with vanilla or
lemon, pour into moulds, and set in a cool place, or on
ice to harden.

calves' feet jelly

Take two calves' feet, add to them a gallon of water
which you must reduce by boiling to a quart ; strain it
while hot, and set away to get cold. When cold take
off the fat, and remove any settlings which may be in
the bottom. Melt the jelly in a stew-pan, and add to it
the whites of six eggs, well beaten, half a pint of wine,
half a pound of white sugar, the juice of four lemons,
and rind of one grated. Boil this a few minutes, and
pass it through a flannel strainer. This is a most deli¬
cate and nourishing article of diet for the sick and con¬
valescent. If the jelly is dropped upon the sliced peel
of a lemon instead of the grated peel, it will look pret¬
tier.

calves' feet jelly made with gelatine

Take three quarts of water, one pint of white wine,
six teaspoonfuls of brandy, six lemons, juice and peel,
six eggs, the whites slightly beaten, the shells crushed
— the yolks not used — three pounds of white sugar, and
four ounces of gelatine. First, soak the gelatine in one
quart of the measured water ; let it remain for one-half
an hour. Mix the ingredients named with the other two
quarts, and let all boil twenty minutes; strain it
through a flannel bag without squeezing. Wet the jelly
mould in cold water. Pour the jelly in, and leave it to
cool, or put it on ice until wanted.

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185

AMBROSIA OF ORANGE OR PINEAPPLE

This is a pretty dessert or supper dish. You require
a cocoanut and six oranges or a pineapple. G-rate the
cocoanut, and slice the oranges or pineapple ; then in a
glass dish lay a layer of fruit, and a layer of the grated
cocoanut, until your bowl is full. Strew powdered
sugar over each layer of fruit, and on the top, and it is
ready.

FLOATING ISLAND, WITHOUT WINE

Beat the whites of five eggs with a little currant jelly
until they are quite thick. Sweeten a pint of cream, add
a teaspoonful of extract, pour it in the bowl, and then
drop your whites of eggs and jelly by spoonfuls on the
cream. If you can not procure cream, you may make a
substitute of a custard, made of a. pint of sweet milk,
yolks of two eggs, and half a cup of white sugar.

EGG-NOG

Take the yolks of ten eggs; add to them ten table¬
spoonfuls of pulverized sugar, three pints of new milk,
and one pint of the best brandy (whiskey will do) . Beat
up the whites the last thing, and stir in, after the liquor
is poured in.

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PUDDINGS, PIES AND MINCEMEAT

DIRECTIONS FOR MAKING AND BAKING PIES, TARTS, ETC.

The delicacy of pastry depends as much upon the
baking as the making, therefore strict attention should
be paid to the following directions :

Puff paste requires a quick, even heat; a hot oven
will curl the paste and scorch it.

Tart paste or short paste requires a degree less of
heat.

For raised or light crust, the oven may be heated as
for puff paste.

When baking with coal, if the fire is not brisk enough
do not put on more coal, but add a stick or two of hard
wood ; or if nearly done, put in a stick of pine wood.

FAMILY PIE CRUST, SHORT

Put a pound of sifted flour into a bowl, work into it
half a pound of sweet lard or beef drippings, with a
dessertspoonful of salt. When it is thoroughly mixed
put to it enough cold water to bind together. Flour the
paste slab, or table, and rolling pin. Take a part of the
paste and roll it to less than a quarter of an inch in
thickness. This will be quite rich enough for health or
taste. A bit of volatile salts, the size of a small nut¬
meg, dissolved in a little hot water and put to the
paste, will make it more light and delicate.

LA CUISINE CREOLE

187

FINEST PUFF PASTE, FOE PUFFS

Heap one pound of flour in the centre of the bread¬
board, or slab ; make a hollow in the centre ; break one
egg into it, then add a teaspoonful of salt and a piece
of butter the size of an egg. Mix these lightly together
with a little cold water, adding the water a little at a
time, until the flour is made a nice paste; work it
together, and roll it out to half an inch in thickness.
Then divide a pound of butter in six parts, spread one
part over the paste, then fold it and roll it out again,
until you can perceive the butter through ; then spread
over another part, fold it up, and roll out again, and
so continue until all the butter is used, and the paste
has been worked over six times. It is now ready for
making into pies, puffs or any other purpose. Flour the
slab and rolling-pin, and roll it out to a quarter of an
inch in thickness. A marble slab and rolling-pin are
best for pastry, and much more durable than wood. Af¬
ter using them, scrape them clean, wash them first with
cold water, then pour scalding water over them, and
wipe them dry. Have a sieve ready to sift any flour you
may wish to use ; this is but little trouble or delay and
it is always best to sift flour. To gild pastry, wet it
over when nearly done, with the yolk of an egg beaten
with a little milk.

PIE-CEUST

Three and a half cups of flour, one cup of sweet lard,
one teaspoonful of salt, one teaspoonful of baking pow¬
der, and a cupful of very cold water. Mix with a knife,
using the hands as little as possible. Roll and cut after
the crust is on the pie-plate.

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LA CUISINE CREOLE

BUTTERMILK PIE-CRUST - VERY WHOLESOME

Take a pint of buttermilk, add one large teacupful of
lard, one teaspoonful of salt, and a teaspoonful of
soda, and flour enough to form a soft dough. Mix the
lard and flour by rubbing them together ; then add the
other ingredients. This is a tender and good pie-crust.

BOIL DUMPLING CRUST WITHOUT LARD OR BUTTER —
FOR DYSPEPTICS

Sift a pint of flour in a basin, salt it as usual, then
pour on it a fine stream of boiling water from the spout
of a kettle, pour it slowly, or you will overflow the flour ;
mix the flour and hot water with a spoon until it is a
nice soft dough that you can handle ; then pour it on
the biscuit board, which should be well floured ; give it
two or three turns, and it is ready for the fruit. This
is fine for dyspeptics, and altogether lighter and nicer
than the old way of mixing with grease.

TO MAKE MINCE PIE MIXTURE

Weigh two pounds of the chopped meat; put to it
two pounds of suet free from strings or skin, and chop¬
ped fine ; add two pounds of currants, picked, washed,
and dried; four pounds of peeled and chopped rich tart
apples, with the juice of two lemons, and the chopped
peel of one ; a pint of sweet wine, and one large nutmeg
grated, or teaspoonful of ground mace ; three pounds
and a half of sugar, quarter of an ounce of ground
cloves, or allspice, and the same of cinnamon, and a
large tablespoonful of salt. Mix the whole well togeth¬
er, put it in a stone pot, or jar, cover it close, and set it
in a cool place for use. Mix it well together again be¬
fore using.

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189

TO FINISH THE PIE MIXTUKE

Pare, core, and chop, not very fine, some tart juicy
apples ; put to them one-third as much of the prepared
meat ; stone one pound of raisins, and cut a quarter of
a citron in small hits ; add a gill of brandy, and enough
sweet cider to make the whole quite wet. A peck of
apples, pared and chopped, with a quart bowl of the
prepared meat, and the raisins, citron, and cider, as
above-mentioned, with a large teacupful of brown su¬
gar, is enough to make six or seven pies the size of a
dinner plate. A teacupful of fine chopped suet may be
added if liked, or a tablespoonful of butter to each pie,
as it is to be baked.

MINCE PIE MEAT

Take a nice tender piece of beef which is free from
gristle, skin or strings. The meat is used for mince¬
meat, also the sirloin, the heart, head and skirts; the
tongue and sirloin are best. Put the meat in hot water,
enough to cover it ; boil it gently until turning a fork
in it will break it ; set it to become cold, then take out
all the bone and gristle parts. If the tongue is used peel
off the skin, chop it very fine. To this meat, apples,
raisins and spices are added, for which see recipe
mince pie mixture.

MINCE PIE. HOW TO FILL AND BAKE

Line a pie dish with a nice puff paste, rolled to twice
the thickness of a dollar piece. Put in the pie mixture
half an inch deep, and spread it to within a finger
width of the edge ; roll out a puff paste crust, turn a
plate the size of the one on which the pie is made on to

13

190

LA CUISINE CREOLE

it, and with a knife cut the paste around the edge of
the plate ; then take the plate off, make three small in¬
cisions with the end of the knife on each side of the
middle, take it carefully up and cover the pie with it,
press it lightly with the finger against the bottom crust,
put it in a quick oven for three-quarters of an hour.
The top may be brushed over with the yolk of an egg
beaten with a little milk. Pies made in this way should
be served warm.

MINCE MEAT FOE PIES

Two pounds of beef chopped fine, one peck of apples,
two pounds of raisins, two pounds of currants, one
pound of citron, one-half pound of suet, three pounds
of sugar ; powdered cinnamon, cloves and nutmeg, a
spoonful each. Moisten with a bottle of champagne
cider. When you bake the pies, place a spoonful of
butter on each pie; but do not put butter in the jar
with the meat.

MINCE MEAT, FOE CHRISTMAS PIES

Boil a fresh beef tongue tender, let it get cold, then
chop it fine, and add one pound of suet, one-half peck
of apples, two pounds of currants picked and washed
carefully, one pound of citron sliced, half an ounce each
of powdered cloves, allspice, cinnamon and ginger,
three pints of cider, with half a pint of brandy ; sweet¬
en to taste, then pack away in a crock. Keep it cool, or
it will ferment. Add apples when you bake the pie.

MINCE PIE WITHOUT MEAT

Take one pound of currants, one pound of peeled and
chopped apples, one pound of suet chopped fine, one
pound of moist brown sugar, quarter of a pound of

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191

chopped and stoned raisins, the juice of four oranges
and two lemons, with the peel of one lemon chopped,
and a wine-glass of brandy. Mix all carefully and put
in a cool place. Eat this pie hot, and when it is baked,
put in a tablespoonful of butter, but put none in the
mixture.

MOCK MINCE PIES. VERY GOOD

Take six crackers, soak them in one and a half cups
of warm water, add to them one cup of good brown
sugar, one cup of raisins, one cup of molasses, and one-
half cup of cider or strong vinegar. Beat in half a cup
of butter, season with a lemon and its rind, a nutmeg,
one teaspoonful of cloves, and ground cinnamon.

ORANGE PIE

To the juice and sliced pulp of two large oranges,
add the grated yellow rind of one orange. Beat the
yolks of three eggs, with a cupful of sugar, and beat
the whites to a high froth and add to them a cup of
milk. Mix all the above together. Have ready a nice
puff paste, and bake the mixture in it.

LEMON PIE

Grate the rind and express the juice of three lemons ;
rub together a cup and a half of powdered sugar and
three tablespoonfuls of butter; beat up the yolks of
four eggs, and add to the butter and sugar, lastly the
lemon; bake on a rich puff paste without an upper
crust. While the pie is baking beat up the whites of the
four eggs with powdered loaf sugar, spread it over the
top of the pie when done ; then set back in the oven a
few moments to brown lightly.

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LA CUISINE CREOLE

LEMON PIE, WITHOUT CORN STARCH

The juice and grated rind of a lemon, one cup of su¬
gar, two tablespoonfuls water, yolks of three eggs.
Bake in a nice crust. Make an icing of the whites and
a cup of sugar, pour it over the pie, put it back in the
oven, and brown lightly.

LEMON PIE. RICH

Five eggs, two lemons, one cup and a half of sugar.
Beat all together except the whites of three eggs, which
you must beat stiff with sugar, and when the pies are
cold spread this icing on top and brown lightly. The
crust of the pie is made of puff paste, or in any way
that is liked; some ladies prefer plain family crust to
puff paste.

CRANBERRY PIE OR TARTS

Pick a quart of cranberries free from imperfections,
put a pint of water to them, and put them in a stew-pan
over a moderate fire ; add a pound of clean brown su¬
gar, and stew them gently until they are soft; then
mash them with a silver spoon and turn them into a
dish to become cold, then make them in pies or tarts.
Many persons put flour in cranberry pies ; it is a great
mistake, as it completely spoils the color of the fruit;
but if they are strained and are too thin to jelly, it is
well to add a spoonful of corn starch to thicken.

CRANBERRY TARTS WITH APPLES

Mix half a pint of cranberries with half a pound of
sugar and a spoonful of water ; let them simmer a little
until soft. Peel and cut thin a half dozen apples ; put a
rim of paste around a pie plate, strew in the apples,

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193

pour the cranberries over the apples and cover with a
nice crust. Bake for an hour to cook the apples.

PORK AND APPLE PIE

Make the crust in the usual manner (for many ways,
see directions in this book), spread it over a deep
plate ; cut nice fat salt pork very thin, and slice some
apples ; place a layer of apples, then a layer of pork ;
sprinkle with allspice, pepper, and sugar, between each
layer; have three or four layers, and let the last one be
apples ; sprinkle in sugar and spice ; cover with a top
crust, and bake an hour. This is a plain and wholesome
dish; when the family is large and apples plentiful, it
will be an economical way of giving the boys “apple
pie. ’ 7

MOLASSES PIE

Take one pint of molasses, beat into it three eggs
and a large spoonful of butter ; pour the mixture into
a rich crust, and bake.

A RICHER MOLASSES PIE

One cup of molasses, one cup of sugar, four eggs,
and four tablespoonfuls of butter. Mix together the
sugar, butter and eggs, then stir in the molasses. Bake
in a rich crust.

HUCKLE OR WHORTLEBERRY PIE

Put a quart of picked huckleberries into a basin of
water, take off whatever floats ; take up the berries by
the handful ; pick out all the stems and unripe berries,
and put the rest into a dish; line a buttered pie dish
with a pie paste ; put in the berries half an inch deep,

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LA CUISINE CREOLE

and to a quart of berries put a teacupful of brown
sugar, and half a teacupful of water ; dredge a teaspoon¬
ful of flour over; throw in a saltspoonful of salt, and
jhalf a nutmeg grated; cover the pie, cut a slit in the
centre, or make several incisions on either side of
it ; press the two crusts together around the edge, trim
it off neatly with a sharp knife, and bake in a quick
oven for three-quarters of an hour.

BLACKBERRY PIE

Pick the berries clean; rinse them in cold water,
and finish as directed for huckleberries.

BOILED PLUM PUDDING. VERY PINE

Prepare all the ingredients except the beating of the
eggs, the day before making the pudding. Take one
pound of grated bread crumbs, pour over them a pint
of boiling milk; add a pound of chopped suet, half a
pound of butter, one pound of sugar, half a pound of
sifted flour, one dozen eggs, one pound of raisins, one
pound of currants, half a pound of citron, one table¬
spoonful of ground cinnamon, one of cloves and all¬
spice, also one grated nutmeg, a glass of brandy, the
rind and juice of two lemons. Tie it in a piece of thick,
unbleached cotton, allowing room for the pudding to
swell. Boil five hours. Serve with butter and sugar
sauce. This can be steamed over, and be as nice as it
was at first.

SIX-OUNCE PLUM PUDDING

Six ounces of stoned raisins, six ounces washed and
dried currants, six ounces of bread crumbs, six ounces
of suet and six eggs. Flavor with half a nutmeg, half
a lemon and half a glass of brandy. Mix all these in-

LA CUISINE CREOLE

195

gredients together, and put the pudding into a mould,
or floured cloth, and boil three hours.

CHRISTMAS PLUM PUDDING

One pound and a half of raisins, half a pound of cur¬
rants, three-quarters of a pound of bread-crumbs, half
a pound of flour, three-quarters of a pound of beef-
suet, nine eggs, one wineglassful of brandy, half a
pound of citron and orange-peel, half a nutmeg, and a
little ground ginger. Chop the suet as fine as possible,
and mix it with the bread-crumbs and flour, add the
currants washed and dried, the citron and orange-peel
cut into thin slices, and the raisins stoned and divided.
Mix it all well together with the grated nutmeg and
ginger, then stir in nine eggs well beaten, and the
brandy, and again mix it thoroughly together, that
every ingredient may be moistened ; put it into a but¬
tered mould, tie it over tightly, and boil it for six
hours. This pudding may be made a week before using,
boiled in a cloth, and hung up in a dry place, and when
required put into a saucepan of boiling water and
boiled for two hours or two hours and a half, then
turned out, and served with sauce as above.

ANOTHER CHRISTMAS PUDDING

One pound of raisins, one pound of currants, one
pound of suet, three-quarters of a pound of bread¬
crumbs, one pint of milk, ten eggs, three-quarters of a
pound of citron and orange-peel mixed, one small nut¬
meg, one glass of brandy. Stone the raisins and divide
them, wash and dry the currants, and cut the peel into
slices. Mix all these with the bread-crumbs, flour

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and suet chopped very fine, add the grated nutmeg,
and then stir in the eggs well-beaten, the brandy, and
the milk. When the ingredients are well blended, put
it into a mould, tie a floured cloth over it, and boil it
six hours. When done turn it out, and serve with
brandy and arrowroot sauce.

RICH PLUM PUDDING WITHOUT FLOUR

One pound and a half of grated bread, one pound
and a half of raisins, one pound and a half of currants,
one pound of beef-suet, peel of one large lemon, three
ounces of almonds, a little nutmeg or mixed spice, su¬
gar to taste, three quarters of a pound of candied
orange, lemon and citron, eight or nine eggs, half a
pint of milk, two wineglassfuls of brandy. Stone the
raisins, wash and pick the currants, chop the suet very
fine, and mix with them a pound and a half of grated
bread; add the candied peel cut into shreds, the al¬
monds blanched and minced, and the mixed spice and
sugar to taste. When all are thoroughly blended, stir
it well together with eight or nine well-beaten eggs, two
glassfuls of brandy, and half a pint of milk, tie it in a
cloth, and boil it for five hours or five hours and a
half, or divide it into equal parts, and boil it in moulds
or basins for half the time.

COTTAGE PLUM PUDDING

One pound and a half of flour, four or five eggs, a
pinch of salt, a little nutmeg, one pound of raisins, half
a pound of currants, sugar to taste, and a little milk.
Make a thick batter with five well-beaten eggs, one
pound and a half of flour, and a sufficient quantity of
milk. Then add the currants washed and picked, the

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197

raisins stoned, a little nutmeg and sugar to taste. Mix
all well together, and boil it in a basin or floured cloth
for quite five hours. The peel of a lemon grated, and
a few pieces of citron cut thin may be added.

CHEAP PLUM PUDDING

Take a cup of chopped suet, a cup of raisins, a cup
of currants and citron mixed, a cup of sweet milk, two
eggs, a cup of molasses, and a teaspoonful of soda ; add
to this three and a half cups of sifted flour or bread
crumbs, and a little salt. Boil three or four hours.
Serve with hard sauce of beaten butter, sugar and nut¬
meg; or with butter, sugar and wine sauce. This is
inexpensive, but is modeled after the most excellent
recipes. The quantity suits a small company.

PLAIN PUDDING WITHOUT EGGS OR WINE

One pound of chopped and stoned raisins, half a
pound of suet, one pound of flour, a cup of bread
crumbs, two tablespoonfuls of molasses, a pint of milk
or nutmeg grated, and a lemon peel chopped. Cut the
suet very fine and mix it with the flour ; add the bread
crumbs, lemon and nutmeg, with the stoned raisins, to
a pint of milk ; mix all together and put in the molas¬
ses ; keep it closely covered in a cool place. When it is
wanted, pour it in a floured cloth and boil it five hours.
Serve with rich sauce.

PLAIN PLUM PUDDING FOR CHILDREN

One pound of flour, one pound of bread crumbs,
three quarters of a pound of stoned raisins, three quar¬
ters of a pound of currants, three quarters of a pound
of suet, four eggs, and milk to moisten, say about one

198

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pint. Let the suet be finely chopped, the raisins stoned,
the currants well washed, picked and dried. Mix them
with the other dry ingredients, stir all well together;
beat and strain in the eggs, and add just enough of the
milk to make it mix properly. Tie it up in a well
floured cloth, put it into boiling water, and boil for five
hours. Serve with butter and sugar sauce, or wine
sauce.

SWEET POTATO PUDDING

Take one pound or a pint of hot boiled sweet potato,
pass it hot through a sieve — the finer the better. To
this add six eggs well beaten, three-fourths of a pound
of butter, and a pound of sugar; flavor with grated
lemon rind, and a little brandy. Make a paste around
the dish, pour in the sweet potato mixture, and bake.
Sprinkle finely pulverized sugar over the surface of
the pudding. This is a Southern dish, and fit to grace
the table of an epicure.

BAKED SUET PUDDING. ECONOMICAL AND WHOLESOME

To a pound of flour, add by degrees six ounces of
finely chopped suet, four eggs, together with as much
milk as will make a firm batter. Beat all together
hard, until the last moment before placing it in the
oven. Pour it into a buttered dish, and bake. Serve
as soon as done, with plain syrup, or butter and sugar
sauce.

LEMON PUDDING. VERY NICE

Six eggs, three lemons, six tablespoonfuls of corn
starch, and one large spoonful of butter. Cook the
corn starch in a pint and a half of water, and stir in

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199

the butter. Let it get cool, and then stir in the yolks of
the eggs, the juice of the lemons, and the grated rind ;
also one cup of sugar. Bake this lightly in a pudding
dish, and when cold pour it over a meringue, or icing,
made with the whites of the eggs, and sufficient sugar
to make a thick icing. Put it back in the oven, and let
it brown lightly.

TEMPERANCE ICED CABINET PUDDING FOR SUMMER

This is usually made in oval tin moulds, with a tight-
fitting cover. Small moulds are the best. Cut some
sponge cake about half an inch thick; shape it nearly
to the mould; dilute a tablespoonful of any favorite ex¬
tract, and pour it on to the cake. Then commence to
fill up the mould in layers of currants, seedless raisins,
sliced citron, and chopped almonds, then a layer of
cake, until it is full. Make ready a custard of one pint
of milk, the yolks of two eggs, a quarter of a pound
of sugar, and half a teaspoonful of extract of lemon,
rose, or almonds ; let it simmer a little, but not enough
to curdle, as it will certainly do if allowed to stay too
long on the fire. When it simmers, take it off, and let
it cool a little. When only lukewarm pour it over the
fruit and cake in the mould. Cover tightly, and bury
it in ice and salt. It is, when well made, a most ex¬
quisite dessert.

SOUFFLE PUDDING

Take a pint of milk, a cup of flour, one spoonful of
sugar, and a piece of butter as large as an egg. Scald
the milk, flour, and butter together. After the batter
becomes cold, stir in the yolks of five eggs, and just
before baking, stir in the whites. Bake in a quick
oven, and serve with sauce.

200

LA CUISINE CREOLE

OMELET SOUFFLE PUDDING

Beat the whites of ten eggs to a stiff froth. Beat the
yolks with three quarters of a pound of powdered su¬
gar, and the juice and grated rind of a lemon. Mix all
together lightly. Butter a thick-bottomed dish which
will just hold the pudding; put it immediately in the
oven, and bake it fifteen or twenty minutes. Serve it
just as it comes from the oven. It should quiver like
a golden jelly when served. If baked too long, it will
be spoiled. The oven must not be too hot, or it will
scorch; the heat should be as usual to bake pies.

VERY RICH PUDDING

Line a deep pie dish with puff paste, having first
buttered it thoroughly; place on this a layer of jam,
then a layer of custard, then jam, then custard, until
the dish is nearly full, leaving the custard layer at the
top. Bake for twenty minutes in a moderate oven, let
the pudding cool, beat up the whites of the eggs that
were used for the custard into a stiff whip with a little
powdered sugar, pile the whip on as high as possible,
and serve.

PARISIAN PUDDING

Lay slices of sponge cake at the bottom of a glass
dish, spread over them a layer of preserve (red or
black currant is very good for the purpose), place over
that more slices of sponge cake, then another layer of
jam. Do this until you have filled the dish. Pour over
it sufficient sherry to soak the cake properly, then beat
up the whites of four eggs with sufficient powdered
loaf sugar to make it a very stiff froth, with which to
cover the top of the cake completely, and bake.

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201

bird's nest pudding

Take half a package of gelatine, using a little more
than half the quantity of water given in the recipe
for making jelly; in all other respects use the same
proportions. When ready to strain put it into a large
oval dish (a meat dish is nice) ; fill it nearly to the
edge; then set it away to harden. Take some egg¬
shells that you have broken just the end off in getting
out the egg ; make a blanc-mange of corn starch ; flavor
it with vanilla, and sweeten; put this into the shells
before it cools and hardens at all set the eggs on
end in a vegetable-dish so that they will stand top up,
being careful not to let the blanc-mange run out. Cut
some very thin yellow parings off the lemon rind, stew
them in a little sugar and water; when cold lay each
piece separately in a circle on the jelly, making two or
three nests. Break open the egg-shells, take out the
blanc-mange, and lay it in groups like eggs inside the
nest. This makes a very pretty dish, and is very good.
Ivy sprays or myrtle wound around the edge of the
dish improves the appearance.

bird's nest pudding

Peel and core six mellow apples ; line a pudding dish
with pastry ; lay the apples in the bottom of the dish,
and stick long narrow strips of citron around them.
Stir to a cream a pint of powdered sugar, and half a
pint of butter. Beat separately the yolks and whites
of eight eggs; mix them with the butter and sugar,
season with nutmeg, place it on the fire, and stir until
it is hot; then pour it over the apples, and bake im¬
mediately. It can be eaten warm or cold. Do not al-

202

LA CUISINE CREOLE

low the top to brown too soon. It should be covered
with a pan, when first put into the oven, to prevent this.

CROWS'-NEST WITH CINNAMON

Cut nice sour cooking apples into a baking dish,
small or large as you need ; put sugar, cinnamon, and
lemon over them ; throw in a cup of water, and cover
the dish with a crust of light pie crust. Put it in the
oven, and bake until the apples are tender. Be sure
to cut air-holes in the crust before putting in to bake.
Eat it with cream and sugar, or hard sauce of butter
and sugar ; beat together until firm enough to slice like
butter. Grate a little nutmeg over the sauce, if cin¬
namon is not liked.

COTTAGE PUDDING

One tablespoonful of butter, one cup of sugar, one
cup of milk, two eggs, one teaspoonful of soda, one pint
of sifted flour, two spoonfuls of cream of tartar ; mix
like cake ; bake quickly in shallow tin pans ; dredge the
top with powdered sugar, which gives a nice crust to
all puddings and cakes. Sauce to accompany this pud¬
ding : one tablespoonful of butter, one cup of powdered
sugar, lemon extract for seasoning, or lemon juice,
with half a pint of boiling water. All beaten together
until it foams.

COUNTRY BATTER PUDDING WITH FRUIT, CHEAP AND NICE

This is a pudding which requires no paste and is a
nice way to use fruit, such as pie-plant, berries, straw¬
berries, peaches, etc. To a quart of buttermilk add one
egg, a large teaspoonful of soda, a little salt, and flour
enough to make a thick batter. Pour it over a quart

LA CUISINE CREOLE

203

of chopped fruit, such as mentioned, beat it a little,
tie it tightly in a hag, drop it in a kettle of hot water,
and let it boil two hours. Serve with sugar and cream.
This pudding may be poured into a cake pan and baked,
if not convenient to boil it. Put in plenty of fruit.

RICE MERINGUE PUDDING

Boil half a cup of rice in a quart of milk until it is
thoroughly done. Sweeten to taste, and let it cool.
Beat in the yolks of four eggs. Flavor with lemon rind
or essence and nutmeg. Bake in a pudding-dish. When
cool, pour over it the whites of your eggs, beaten with
a cup of white sifted sugar. Bake light brown. Season
to taste with lemon, rose or vanilla.

APPLE MERINGUE

Select handsome pippin apples if you can get them,
pare and core them whole, put them in the oven with a
little water in a deep dish, and let them cook a little
but not enough to break. When plumped, take them
out and let them get cold; then fill the centre of each
apple with jelly. Make an icing of the whites of eggs,
beaten with sifted sugar, and carefully cover each ap¬
ple with it, wetting the knife while smoothing the icing.
Sift a little sugar over them and put them in the oven
to harden, but not to brown ; too much heat will cause
the jelly to melt.

A CHEAP AND DELICATE PUDDING

Take a tablespoonful of butter, a cup of sugar, a cup
of milk, two eggs, and a pint of sifted flour. Put into
the flour a small teaspoonful of soda and two teaspoon¬
fuls of cream of tartar; sift this in carefully, and set
the flour aside. Beat the eggs, yolks and whites to-

204

LA CUISINE CREOLE

gether, briskly until they foam; add to the eggs two
tablespoonfuls of water ; beat them sharply again until
the tissues of the eggs thoroughly blend with the water,
mix the sugar and butter together ; add the eggs, beat
again, then pour in the flour which will make a stiff
batter; lastly, thin this with the small cup of milk
(sweet milk is the best), then bake in shallow pans and
serve with lemon sauce, or a rich wine sauce if that is
preferred.

A QUICKLY-MADE PUDDING

Split a few crackers, lay the surface over with
raisins, and place the halves together again ; tie them
closely in a cloth, and boil them fifteen minutes. Serve
with a rich sauce of butter, wine, sugar and nutmeg.

ANOTHER QUICKLY-MADE PUDDING

Get a light, square loaf of bread, split it in three or
four horizontal slices; strew in between the slices cut¬
up raisins or currants; tie it up again; boil half an
hour, and serve it with a rich sauce. There are few
better puddings made with so little expense or trouble.

DELICIOUS BREAD PUDDING

Butter some slices of bread, cut thin, and lay them
in a dish, with currants and citron between ; pour over
it a quart of milk, with four well-beaten eggs, and
sugar sufficient to sweeten to taste, and bake. Serve
with sauce. It is easily made, and very nice. It is
good hot or cold.

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205

CHEAP GINGERBREAD PUDDING

Take a cup of butter, rub it up with three and a
half cups of flour, one cup of milk, one cup of molasses,
and one teaspoonful of saleratus. Steam three hours,
and serve with a rich sauce.

A FRENCH FRIED PUDDING

Beat four eggs to a quart of milk, sweeten and flavor
to taste, cut slices of baker ’s bread and steep them
until thoroughly saturated, then fry in hot butter and
serve. Half this quantity for a small family.

MY OWN PUDDING

Let a quart of milk be set on to boil; while it is
getting hot, mix a cup of maizena or corn starch with
enough cold water to form it into a thick batter ; add
to this a cup of white sugar and the yolks of four eggs ;
take the milk off and stir eggs, maizena, and sugar,
into the milk; beat all together a few minutes, then
pour the mixture into a baking dish and bake it lightly
about ten minutes, or long enough only to cook the
eggs; then take the pudding out, and while hot put
over it a layer of jelly or jam; beat up the whites of
the eggs with a cup of sugar, put this over the jelly
and brown.

MARLBOROUGH PUDDING

Take half a pound of grated apples, half a pound of
fine white sugar, half a pound of butter, six eggs well
beaten, the peel of one lemon grated, and the strained
juice of two ; line the dish with pie paste, put the pud¬
ding in, and bake in a quick oven. .

14

206

LA CUISINE CREOLE

MARLBOROUGH APPLE TARTS. VERY FINE

Quarter, and stew a dozen tart apples. To each tea¬
cup of this pulp, rubbed through a sieve, add a teacup
of sugar, half a cup of melted butter, the juice and
grated rind of two lemons, a cup of milk, four eggs and
jhalf a nutmeg. Beat all together and bake in pans
lined with pastry, with a rim of puff paste around the
edge. This is an old and always good recipe.

BAKED APPLE DUMPLINGS

Make a nice pie crust, raised with yeast, or not, as
you desire ; divide it into six parts, and roll each part
thin ; have ready six good-sized tart apples, pared and
cored; fill up the cores with sugar and butter. Close
the dough neatly around the apples, and turn that side
down in a deep dish. If they are made with raised
dough they should stand one hour ; if with unleavened
paste, sprinkle some sugar over them, also a little
grounded cinnamon or other spice, and set them in the
oven to bake. Spread a little batter over each of the
dumplings as they go to the oven. Put plenty of
spices, nutmegs, cinnamon and mace. Throw a little
water in the dish, and bake three-quarters of an hour.
Wine, or sugar and butter sauce is a great improve¬
ment, but it is very good without it.

PLAIN TAPIOCA CREAM

Boil the pearl tapioca as you do rice; when cool
sweeten it to the taste, and grate nutmeg over it. Pour
rich cream over it and serve.

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207

TAPIOCA CREAM

Soak two teaspoonfuls of tapioca for two hours in a
little cold water. Boil a quart of milk, and to it add
the tapioca, the yolks of three eggs, well beaten with a
cup and a half of sugar ; give it one boil, and set it
away to cool ; do not boil it long, or the eggs will cur¬
dle. Beat the whites of the eggs, and put them on top,
or boil them in a little of the milk and put it on the
cream. Set it on ice until wanted. This is a delicate
and nourishing cream for convalescents, or invalids
who require nourishing food.

A NICE SUPPER DISH

Take one pint of cream, whip it until stiff, and one
ounce of isinglass boiled and strained in about a pint
of water. Boil it until reduced to half a pint. Boil
in this water and isinglass, a vanilla bean, and when
nearly cold, take out the bean, add four ounces of
sugar, and when this is blood warm, stir in the cream.
Eat with whipped cream.

RICE-MILK FOR CHILDREN

To every quart of milk, allow two ounces of rice.
Wash the rice and put it with the milk in a close-
covered stewpan, set it over a slow fire, and let it sim¬
mer gently for one hour and a half. It will scorch
on a fierce fire.

NICE RICE CUSTARD

Take two tablespoonfuls of boiled rice. If it is very
dry, wash it with a little warm water. Put it in a pan,
add a tablespoonful of butter, three or four eggs
beaten light, a quart of sweet milk, sugar enough to

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make it quite sweet, and one cup of picked and seeded
raisins. Flavor with nutmeg and essence of lemon or
vanilla. Bake lightly. Do not allow it to remain in
the oven long, as the milk will become watery and thus
destroy the jelly-like consistency of the custard. It is
a nice and cheap dessert for children. The raisins may
be omitted if they are objectionable.

APPLE POT PIE

First, the pastry : Rub into a pint of flour a heaping
spoonful of lard. Strew in a little salt, and work it
until the mass becomes numberless little globules and
balls. Then moisten with cold water, and press them
together until they adhere, and your pastry is made.
It must not be kneaded or worked over at all. Let any
cook try this method, and he will find it the best and
easiest way to make fine leaf paste, and he will never
again countenance the old rolling, larding, butter¬
spreading system.

Now for the fruit: Pare, core and quarter one dozen
apples. Put them in a baking pan, with one large cup
of sugar, one tablespoonful of spices, two of molasses
and one of butter; add water until the fruit is nearly
covered, and put it in the oven to bake and stew, and
brown. When the apples begin to soften, dredge in a
little flour, for the juice, though plentiful, must not be
watery. Roll out the pastry. Cut the cover to suit the
pan, and make the trimmings into dumplings, which
must be dropped at intervals among the fruit. Fold
the pie cover in half, make several oblique incisions for
openings, lay it on and brown it lightly. Serve on a
dish like peach cobbler. Like that substantial dessert,
it may be eaten with cream.

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209

PRESERVES, SYRUPS AND FRUIT
JELLIES

HINTS ON PRESERVING

Preserving kettles should be broad and shallow, with
a handle on each side. If you wish to preserve in
small quantities, use a small kettle. A charcoal fur¬
nace is most desirable in warm weather, as you can put
it where you like, and thus avoid the heat of the
kitchen. Slow, gentle boiling is absolutely necessary in
preserving and pickling.

Crushed or loaf sugar should be used for preserves,
as it is less liable to ferment during the long hot
summer.

Jelly bags may be made of cotton, linen, or flannel,
and can be made like an old-fashioned reticule, with
a string through the top, to close and suspend it while
dripping.

It is a mistake to think dark fruits, like raspberries,
strawberries, etc., can be preserved equally well with
brown sugar, for the color of this sugar makes the
preserves dark, or rather dingy , which is the proper
word.

Glass is best for keeping preserves in, as they may
be examined without opening the jars. When first put
up they should be corked tightly, and dipped into
coarse melted sealing-wax.

TO MAKE PRESERVES

Most fruits are much easier preserved than jellied.
Weigh the fruit, and to each pound of fruit the usual
rule is a pound of sugar; make a syrup of the sugar

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with a half pint of water to each pound of fruit. Boil
it clear, then put in the fruit and cook it well, and boil
gently till the fruit is clear.

TO GREEN FRUIT FOR PICKLING OR PRESERVING

Put vine leaves under, between, and over the fruit
in a brass kettle, and over the leaves sprinkle a tea¬
spoonful of beaten or ground alum ; cover the fruit to
be greened, with water, and boil it gently with the
leaves and alum ; if not a fine green, take more leaves
and dust a little saleratus over them. Spread them out
to cool when green, and proceed to preserve or pickle
them as desired.

TO PRESERVE PEACHES

Select white clings if you desire to preserve them
whole. Yellow peaches make the most transparent
preserve, but cannot always be procured. If white
clings are convenient, peel and weigh them, and to
each pound of fruit put one pound of sugar and half
a pint of water. Put the syrup to boil, clarify it with
an egg, and as it boils remove the scum. Keep the
peaches in cold water all the time the syrup is boiling,
as water keeps the fruit in good color, while leaving it
exposed darkens it. When the syrup has boiled clear,
put in the peaches; let them boil gently for half an
hour, then take them out on a dish for two hours ; put
them back in the syrup and boil again until they are
clear; they are then done, and you can put them in
jars and pour the syrup over them, and cork and seal
up for future use.

LA CUISINE CREOLE

211

ANOTHER WAY TO PRESERVE PEACHES

Peel, cut and weigh six pounds of peaches ; take six
pounds of fine white sugar, throw the sugar on the
peaches until they are well covered, and let them stay
all night. Early in the morning add three pints of
water, and boil all together for one hour. Skim care¬
fully, and then take the peaches out on a large dish,
still keeping the syrup gently boiling, and skimming it
as it boils. Lay the peaches in the sun on dishes for
at least two hours, to harden. Taking the fruit out of
the syrup a few times improves it, giving it firmness
and transparency. Now replace the peaches in the
syrup, and boil gently until they are clear. Cut
peaches are much more easily kept than peaches pre¬
served whole, but they are not so highly flavored. Cut
fruit does not require so much boiling as whole fruit;
this should be remembered in preserving.

PRESERVED CITRON

Pare off the green skin and all the soft part of the
rind, then cut the firm part in strips, or any shape you
fancy. Allow a pound and a quarter of sugar to each
pound of rind; line your porcelain kettle with grape¬
vine leaves and fill with the rind, scattering a little
pulverized alum over each layer. Cover with vine-
leaves three thick, pour on water enough to reach and
wet these and cover with a close lid. Let them heat
together for three hours, but the water must not ac¬
tually boil. Take out the rind, which will be well
greened by this process, and throw at once into very
cold water. Let it soak for four hours, changing the
water for fresh every hour. Then make a syrup, al-

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lowing two cups of water to every pound and a quarter
of syrup. Boil and skim until no more scum comes
up ; put in the rind and simmer gently nearly an hour.
Take it out and spread on dishes in the sun until firm
and almost cool. Simmer in the syrup for half an
hour ; spread out again, and when firm put into a large
bowl and pour over it the scalding syrup. Next day
put the syrup again over the fire, add the juice of a
lemon and a tiny bit of ginger-root for every pound of
rind. Boil down until thick, pack the rind in jars and
pour over it the syrup. Tie up when cool.

TO PRESERVE PEARS

Take small rich pears, and boil them gently in water
until they will yield to the pressure of the finger. They
must not be soft, or they will not preserve well. Take
them out when a little boiled ; let them cool, and pare
them neatly, leaving a little of the stem on, as well as
the blossom end. Make a syrup of a pound of sugar
to a pound of fruit, and when it is boiling hot, pour
it on the pears; next day boil them in the syrup till
clear, and bottle them for use.

PINEAPPLE PRESERVES

Take fine pineapples, cut off all the rough parts, and
each apple in quarters, shaping each piece alike. Boil
the pineapples in just enough water to cover them, and
put to this water all the cuttings, so as to make the
syrup as rich in flavor as possible. When the pieces
are tender, take them out, weigh them, and make a
syrup of a pound of sugar to each pound of fruit,
allowing a cup of the water the pineapples were boiled
in, to each pound of fruit. Strain the water over the

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213

sugar, mix it, and let it boil fifteen minutes, by itself ;
skim it, and put in the pineapples, letting them boil
until they are clear and perfectly tender. Pears done
in this way make a delicious preserve. The usual way
of putting them in the syrup without previous boiling,
makes them little better than sweetened leather, as it
makes them tough and stringy.

TO PRESERVE CRAB APPLES, GREEN

Wash the apples and boil them in a very little water,
cover them with vine leaves, while on the fire simmer¬
ing, and they will then be very yellow. Take them out
and spread them on a large dish to cool. Pare and
core them, put them back in the kettle, with fresh leaves
to cover them. Hang them over the fire, or on the
stove in a preserving kettle until they are green ; then
take them out of the pot, let them cool, weigh them,
and allow a pound of sugar to a pound of fruit. Put
only water sufficient to dissolve the sugar, as the fruit,
having been already boiled, will require very little
water — a small cupful to each pound being quite
enough. Boil this syrup, skim it, and put in your green
apples, and boil them until they are clear and tender.
Put the apples in jars, turn the juice on to them, and
when cold tie them up, or rather seal them in this
Southern climate.

PEACH OR APPLE COMPOTE, FOR DESSERT

Dissolve and boil a pound of loaf sugar in a pint of
water; skim it, pare six or eight apples, or a dozen
peaches, throw them into the boiling syrup, and cook
until tender and transparent. Lemon improves the
apples, but peaches are better without it.

214

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PRESERVED HUCKLEBERRIES

Take them just as they begin to ripen, pick and weigh
them, allow a pound of fruit to a pound of sugar, then
stew them until quite clear, and the syrup becomes
thick. These make nice tarts when fruit is scarce.

PLUM PRESERVES

Get plums before they are dead ripe ; allow a pound
of sugar to a pound of fruit, dissolve and boil the sugar
and water (allowing half a pint of water to a pound).
Boil the syrup until it is thick, then put in the plums
and boil them until they are transparent; then put
them in sealed jars.

FIG PRESERVES

Boil the sugar and water syrup as directed in pre¬
vious recipe. Let the figs be firm, not dead ripe or
they will boil to a mass. They should be laid in alum
the day before they are to be preserved, then taken out,
washed, and put into the boiling syrup. Boil for three
hours, or until transparent; then bottle as usual and
seal up with wax.

MYRTLE ORANGE PRESERVE, OR HOME-MADE LIMES

Pluck the oranges before they turn yellow; they
should he a rich dark green ; cut a hole in the stem end
and take out all the white pulp and seeds ; scrape them
carefully, grate the rind so as to break the oil cells,
and allow the strong oil to escape. Wash them and
throw them into strong salt and water ; let them stay
in it for three days, then soak them in fresh water

LA CUISINE CREOLE

215

three days. When you wish to preserve them you must
boil them in clear water, slowly, in a brass kettle;
cover them with a few orange leaves while boiling,
which will green them, and boil until they are tender,
then set them up to cool. Weigh as much sugar as you
have oranges, and allow pound for pound; boil the
syrup clear and then put in the oranges; boil gently
for half an hour, or until green and yellow. Use only
a silver spoon in making this preserve.

TO MAKE WATERMELON PRESERVES

Take the firm outside rind of the watermelon ; scrape
off the green and cut out the soft inside ; cut the rind
into any shapes you choose, stars, crescents, diamonds,
etc. After they have been boiled in alum and leaves
to green and harden, weigh them and make a syrup of
a pound of sugar to a pound of fruit, with a cup of
water to each pound. Boil the syrup clear, and put in
the cut rinds, and boil them until transparent. Flavor
with ginger for green color, and lemons for the yellow.
If the rind is wanted yellow you must boil it with fresh
lemon skins and a little saffron before preserving it.

ANOTHER WATERMELON RIND PRESERVE

In a bucket of cold water, put a handful of lime, stir
it in, and when it settles clear, pour it over the water¬
melon rind you intend preserving; let it stay in the
weak lime-water one day. Soak it a few hours, and
get the taste of the lime from the rind, then put it in
alum water and scald for ten minutes. Put grape-
leaves in with the alum water while scalding ; they will
make the rind green. Take the rind from the alum,
and put it in cold water for a few hours, and when

216

LA CUISINE CREOLE

cold, boil it in strong ginger tea until it is soft, and
tastes of the ginger. Make the syrup of one and a half
pounds of sugar to each pound of rind, and a half pint
of water to each pound of sugar. Let it cook slowly,
skim it, and when it looks clear, put in the rind, and
let it cook slowly until clear and transparent. The
rind should be cut into beautiful shapes, and preserved
with care. This is a little trouble ; but the housekeeper
is amply repaid by the beauty of the preserve.

TO MAKE ANY KIND OF FRUIT JELLY

Wash and drain the fruit, put it in a stone jar, and
put the jar into a kettle of water over the fire; let it
boil, but see that none of the water gets into the fruit.
When the fruit is tender, it will begin to break; pour
it now into a flannel bag, but do not squeeze it — that
will make the jelly cloudy. To each pint of juice
strained, add one pound, or one pound and a quarter
of white sugar, and the half of the beaten white of an
egg. Boil this rapidly, skim, but do not stir the syrup,
as stirring breaks its continuity and prevents its jelly¬
ing. Boil it twenty minutes, and try a little in some
cold water, to find out if it jellies ; if it does not, boil
it a little longer. Too much boiling, or too slow boiling,
injures jelly and makes it ropy. Too much sugar will
cause jelly to grain; the quantity used must be in ac¬
cordance with the requirements of the fruit, acid fruit
requiring more sugar and dead ripe fruit less. Red
currants take more sugar than black currants; they
also take more time to boil to a jelly. A little practice
and a few mistakes will make anyone who takes pleas¬
ure in cooking a good jelly-maker and preserver.

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217

CRAB APPLE JELLY

This is the best of all apple jellies. Wash the apples,
cut them up, remove all defects, remove the seeds and
the blossom end; but do not pare them. Lay them in
your preserving-kettle, and cover them with water;
then boil them until they are soft, but do not let them
mash up from too much boiling. Drain off all the
water, and mash the apples with the back of a silver
spoon. Put this in a jelly bag, and place a deep dish
under it to collect the juice. To every pint of the juice
allow a pint of loaf sugar; boil it and skim it. It will
be ready to dip out into tumblers in half an hour, if
you have complied with these directions. Always dip
jelly out with a silver spoon, as any other kind darkens
fruit. I have seen preserves rendered very dark by
putting in them a new-tinned dipper. You must be
careful of these things if you desire your confections
to be elegant.

LEMON JELLY. A BEAUTIFUL DISH

Set an ounce of isinglass in a pint of water on the
stove in a stew-pan ; stir the isinglass until it dissolves.
Let it boil a few minutes, then add a pint of lemon
juice sweetened with a pound and a half of sugar, or a
little more, if it is wished very sweet. Stir this in with
the rinds of six lemons, and boil all together. After
boiling for about five minutes, put a teaspoonful of
saffron in to color it yellow, and strain through a
flannel bag. Fill your jelly-glasses with it; when cool,
it is a most beautiful dish for a collation.

218

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BLACKBERRY JELLY

Cook the fruit till tender in a little water; throw off
the water, bruise and strain the frnit, and to each pint
of the juice add one pound of white sugar. Put it now
in a preserving-pan, and boil it rapidly , but do not stir
it while boiling, as that breaks the jelly; skim it care¬
fully, and when it jellies, pour it into tumblers or small
jars. I have made two pecks of berries into jelly in
two hours. This is said for the benefit of young house¬
keepers who often boil their jelly too slowly and too
long, which makes it ropy.

APPLE JELLY, WITHOUT WATER

Pare and core the fruit, which should be juicy and
tart. Lay the apples in a vessel to cook without put¬
ting in any water; cover them closely, and cook until
properly soft; strain the juice, and add three-fourths
of a pound of sugar to a pint of apple juice. Beat in
the white of an egg to clarify the jelly, and skim it as
it boils; try it and, as soon as it jellies, take it from
the fire and put it in glasses.

JAM

This can be made from almost any kind of ripe fruit.
Blackberries, strawberries or raspberries are espe¬
cially suited for this form of preserve. You must
weigh your fruit (say blackberries), and allow three
quarters of a pound of good sugar to each pound of
fruit. Crush the fruit and sugar, with a biscuit beater,
until they are well mashed ; add a gill of water to each
pound of fruit; boil gently (not rapidly like jelly) until
it becomes a jelly-like mass, and when done, put it into

LA CUISINE CREOLE

219

glasses, or small earthenware pots and when cold,
cover up like jelly. This is an excellent medicine in
summer for dysentery; but if intended for invalids,
you must spice it, and add a gill of brandy — fourth
proof — to each pound of jam.

TOMATO JAM

Take nice ripe tomatoes, skin them, take out all their
seeds, but save the juice to put with the sugar. Weigh
the fruit, and to each pound, add three-fourths of a
pound of sugar; boil some lemons soft, take one for
each pound of tomatoes, mash them fine, take out the
pips, and put the lemons to the sugar and tomatoes;
boil slowly and mash the jam smooth with a silver
spoon. When smooth and jelly-like, it is done. Put it
away in glasses carefully.

ORANGE MARMALADE. DELICIOUS

Quarter the oranges and take out the seeds and
white strings. To every pound of pulp, add a cup of
cold water, and let it stand thus for twenty-four hours.
Boil some of the peel in several waters until quite ten¬
der ; then to each pound of pulp, add one-quarter of a
pound of boiled peel, and one and a quarter pounds of
white sugar. Boil this slowly until it jellies, and the
bits of peel are quite transparent.

ORANGE MARMALADE MADE WITH HONEY

Quarter a dozen large ripe oranges; remove the
rind, seeds and filaments, but save all the juice. Put
the juice and pulp into a porcelain kettle, with an equal
quantity of strained honey, adding one-third as much
sugar as honey. Boil until very thick, sweet and clear.
When cold, put it in small jars.

220

LA CUISINE CREOLE

MARMALADE

This jam can be made of any ripe fruit, boiled to a
pulp with a little water ; the best are peaches, quinces,
apples, oranges and cranberries. It is usual to crush
the fruit. Put in three quarters of a pound of sugar
to a pound of fruit, add a little water (half a cup to a
pound), and boil until it is a jellied mass. When done,
put it in glass or white earthenware.

TO CANDY FRUIT

After peaches, quinces, plums, or citron, have been
preserved, take them from the syrup, and drain them
on a sieve. To a pound of loaf sugar, put a small cup
of water, and when it is dissolved, set it over a mod¬
erate fire, and let it boil ; when it boils, put in the fruit
to be candied, and stir continually until the sugar
granulates over the fruit; then take it up, and dry it
in a warm oven. If not sufficiently candied, repeat the
operation.

CANDIED PUMPKIN

Peel a piece of pumpkin, and cut it in thin slices.
Make a nice, thick syrup of brown sugar and water,
and put the pumpkin into it, with a little of the juice
of the lemon. Boil this until the pumpkin is nicely
candied. Mace, or other spices, may be used for flavor¬
ing instead of lemon, if preferred. It may be eaten
hot with meats at dinner, and is equally nice, when
cold, for supper or lunch.

LA CUISINE CREOLE

221

ORGEAT SYRUP WITHOUT ORANGE FLOWERS

Make a syrup of a pound of sugar to every pint of
water; boil this a few minutes, skim it clear, and when
cold, to every four pounds of sugar used, allow a gill of
orange water, or rose water, and two tablespoonfuls of
pure essence of bitter almonds. Serve it in iced water.

ORANGE SYRUP

This syrup is so easily made, and oranges are so
abundant here, that it is advantageous to make this
syrup in the season of orange harvest, in Louisiana.
To make it, you must select ripe and thin-skinned
fruit ; squeeze the juice, and to every pint, add a pound
and a quarter of white sugar ; boil it slowly, and skim
as long as any scum rises; you may then take it off,
let it grow cold, and bottle it. Be sure to secure the
corks well. This is nice for a summer drink for deli¬
cate persons; it is also very convenient for pudding
sauces, as half a cup of this syrup, mixed with melted
butter, is admirable, where wine is not used. The
flavor is so fine, it requires very little spicing to make
it agreeable.

15

222

LA CUISINE CREOLE

BRANDIED FRUITS, WINES AND
CORDIALS

PEACHES IN BRANDY

I

Soak fine peaches in lye until you can remove the
fuzzy outside; wipe them, and turn them into cold
water. When you have prepared as many as you de¬
sire, weigh them, and to every pound of fruit, put
three quarters of a pound of white sugar. Make a
syrup like that for preserves, only using less water;
boil the peaches in the syrup until they are tender;
then take them out of the kettle, and place them in
jars ; fill up the jars with a brandy syrup, made of a
pint of brandy, to a pint of the sugar syrup from the
peaches. Cook them very carefully, and dip the mouths
of the jars in rosin melted, and keep them in a cool
dark place.

APRICOTS IN BRANDY

Peaches and apricots are brandied the same way.
Gather them as fresh as possible. Apricots should be
taken from the tree as soon as ripe, as they soften so
rapidly. Rub each one with a coarse towel, but do not
peel it. Make a syrup of half the weight of the fruit
in sugar, and just water enough to dissolve it. When
the syrup is prepared and hot, put in the apricots, let
them simmer until tender ; then take the fruit out, and
place it on dishes, then expose them to the sun, or in a
warm oven to dry and harden. Boil the syrup again,

LA CUISINE CREOLE

223

after the fruit is out, until it is quite rich and thick.
Skim it carefully. When the apricots are cold and
firm, put them in white earthen preserve-jars and fill
up with syrup and brandy, half and half. Tie up with
bladder skin.

PEACHES AND APRICOTS IN BRANDY

Take nice smooth peaches not too ripe, put them in
a vessel and cover them with weak lye ; take them out
in two hours, and wipe carefully to get off the down
and outside skin, and lay them in cold water. Weigh
the fruit, add their weight in sugar, and half a pint of
water to each pound of sugar ; boil and skim this syrup,
put in the peaches ; when the syrup is clear of scum,
let them boil for twenty minutes or half an hour, then
take them out and lay them on dishes to cool. Boil the
syrup for an hour longer, or until reduced one-half and
quite thick. When cold, put the peaches or apricots in
jars, and cover them with equal quantities of the syrup
and French brandy. If it is apricots, cook them very
gently, or they will come to pieces in the syrup ; ten
minutes is long enough to stew them before bottling.

APRICOT AND PEACH WINE

Mash the apricots or peaches in a mortar, remove
the stones, and to eight pounds of the pulp, add one
quart of water ; let this stand twenty-four hours ; then
strain, and to each gallon of the juice, add two pounds
of loaf sugar. Let it ferment, and when perfectly
clear, bottle it. Peach wine is very nice, and may have
a few of the kernels added for flavoring, if wished.

224

LA CUISINE CREOLE

RAISIN WINE WITH ELDER FLOWERS

Boil six pounds of raisins in six gallons of water.
When soft, rub them to a pulp, and pass through a
colander to get rid of the stones ; add this pulp to the
water it was boiled in, put to it twelve pounds of white
sugar and a half -pint of yeast. When clear, suspend
half a pound of elder flowers in it to flavor the wine ;
withdraw the flowers and bottle off the wine.

ORANGE AND LEMON WINE

Take the outer rind of one hundred oranges pared,
so that no white appears ; pour upon them ten gallons
of boiling water, let it stand ten hours and keep slightly
warm. While still warm, add the juice of the oranges,
mixed with twenty-five pounds of lump sugar, and a
few tablespoonfuls of good yeast; let it ferment five
days, or until the fermentation has ceased, and the
wine is clear; then bottle. Lemon wine can be made
in the same way.

SOUR ORANGE WINE

Take one gallon juice of sour oranges, four gallons
of water, and twenty pounds of sugar. Boil this mix¬
ture in a vessel large enough to hold it, and skim it as
it boils until no more scum rises. Pour it into a flannel
bag and strain;1 then put it in a cask, adding to it a
quart of uncooked orange juice. Let it ferment, and
when clear, bottle it. This will require about six
months to finish. Keep in a cool closet or cellar dur¬
ing fermentation.

LA CUISINE CREOLE

225

MIXED FRUIT WINE

Cherries, black currants and raspberries, mixed to¬
gether, make a good wine. Dilute the juice and add
the usual amount of sugar, and let it ferment; then
bottle.

A SUPERIOR BLACKBERRY WINE

Bruise your berries, measure them, and to every
gallon, add a quart of boiling water. Let this stand
twenty-four hours, stirring it three or four times dur¬
ing this time. The third day strain off the juice, and
to every gallon of this strained liquor, put two pounds
of refined sugar. Cork it tight, and let it stand until
cool weather ; when you will have a wine that you will
never voluntarily be without:

BLACKBERRY WINE

Mash the berries without boiling them; strain the
juice, and to six pints of juice, add two pints of water
and three pounds of sugar. Mix thoroughly and put it
in a wide-mouthed stone jar to ferment. Cover it care¬
fully with a cloth, to keep out all insects ; open it and
skim it every morning; then cover it up again care¬
fully, for much of the bouquet of the wine depends on
this. When it ceases to ferment, strain it and put it
in a demijohn; do not cork it tightly, as it must have
a little air, but cover the loose stopper with a piece
of muslin or tarlatan, to keep out the insects. It will
be ready to bottle in two months.

BLACKBERRY CORDIAL

Simmer nice ripe blackberries in water enough to
cover them, and when they are tender take them out,
mash them and strain them through a strong cloth;

226 LA CUISINE CREOLE

get all the juice out you can by squeezing, but do not
let the pulp and seed come through the bag. Now add
a little of the water they were boiled in, however not
more than two tablespoonfuls to each pint of strained
juice. To every pint of this liquor, add one pound of
loaf sugar, one teaspoonful of mace, same of cloves
and cinnamon. Boil all these together a few minutes,
and strain it again to free it from the spice. When
this syrup is cool, add to each pint a wineglass of good
French brandy. If you cannot get brandy, substitute
rum or whiskey, remembering to use twice as much as
you would brandy. This is excellent for children dur¬
ing the prevalence of summer complaints, and an ex¬
cellent tonic for all debilitated persons.

BLACKBERRY CORDIAL

Select fine, ripe fruit. Squeeze the berries without
boiling, and to a quart of the strained juice, put a
pound of loaf sugar; boil it for half an hour, and add
a quart of brandy, some cloves and cinnamon, when on
the fire. If the fruit thickens too rapidly while boil¬
ing, throw in a cup of hot water.

RASPBERRY CORDIAL

Squeeze the fruit through a flannel bag, and to every
quart of juice to a pound of loaf sugar; put it in a
stone jar and stir it constantly for half an hour; allow
it to stand for three days, then strain it again and add
to each quart of juice a quart of fine brandy.

LA CUISINE CREOLE

227

TOMATO WINE

Let the tomatoes be very ripe; mash them well, let
them stand twenty-four hours, strain, and to every
quart of the tomato juice, add a pound of white sugar.
This will ferment and should be allowed to do so, only
keep it carefully covered from the flies. Skim off the
foam as it rises, and when the liquor becomes clear,
bottle it. This wine will be a pleasant acid, and should
be served with sugar and water, in the tumbler with
the wine.

ANOTHER TOMATO WINE

Bruise your berries, or small tomatoes ; measure the
juice, and add two pounds of sugar to each gallon ; put
it in a cask, adding two gallons of water to each four
gallons of juice. Let it ferment like blackberry wine.

A FINE TEMPERANCE BEVERAGE

To the juice of a dozen lemons put one pound and a
half of double refined sugar, and a picked quart of
raspberries or strawberries ; pare a ripe pineapple and
slice it, put over it half a pound of sugar, stir the lemon
juice with the sugar, crush in the berries slightly
bruise the pineapple and chop it up in small pieces.
Put the lemon juice in a large punch bowl, add to it
three quarts of ice water, then put in the strawberry
and pineapple juice, stir it until all the sugar is dis¬
solved, and then set it on ice. Serve in punch glasses.

CHAMPAGNE PUNCH

Add to the above mixture a bottle of champagne, and
a bottle of white wine, and you have a very delicious
punch for festive occasions.

228

LA CUISINE CREOLE

DELICATE PREPARATIONS FOR THE
SICK AND CONVALESCENT

BARLEY WATER

Take four large tablespoonfuls of picked and washed
pearl barley, and put it into a porcelain-lined kettle
with two quarts of boiling water; let it boil slowly
until the water is reduced one half, then strain it and
season with salt, lemon, or sugar as may be agreeable
to the sick.

TOAST WATER

Cut two or three slices from a loaf of wheat bread,
toast them very brown ; while hot, put them in a small
pitcher, and pour over them a pint and a half of water.
Sugar may be added if liked, but when the stomach is
affected it is better without it.

TO MAKE WATER GRUEL OF CORN MEAL OR OAT MEAL

Put a quart of water on to boil in a stew-pan. Take
a tablespoonful of sweet corn meal, or oatmeal, make
it into a batter with milk and salt, stir it in the boiling
water and let it boil gently for half an hour. When
served it may be sweetened and nutmeg grated over
dt. If wanted for a strengthening nourishment, a bit
of butter and a glass of wine or brandy may be added.
This is generally given after a dose of castor oil, or an
emetic. Use very little salt.

LA CUISINE CREOLE

229

BEEF TEA FOR INVALIDS

Cut tender lean beef into small pieces, free it from
fat and strings, fill a junk bottle with it, cork it tight
and put it in a kettle of boiling water ; let it boil three
hours. In that way you obtain the juices of the meat
undiluted. This is especially nourishing and good
when the stomach can bear but little liquid.

MILK PUNCH AS A RESTORATIVE

Take a large tumbler (it should hold a pint), half
fill it with chopped ice, add to it a large tablespoonful
of white sugar, beat it a little with the ice, then pour
on it a wineglass of gin, rum or brandy, and fill up
with fresh milk. It is generally very acceptable to an
invalid who refuses other stimulants.

APPLE TEA, OR WATER, FOR INVALIDS

Cut some ripe apples into thin pieces, add the peel
of a fresh lemon; pour boiling water over them and
let it stand till cold, then sweeten with loaf sugar.
This is a grateful and cooling drink.

BAKED APPLES

Bake them in a tin roaster, as iron discolors them;
pour molasses over them and bake until soft. This is
good for opening the bowels of patients who are a lit¬
tle constipated.

ARROW-ROOT BLANC MANGE FOR THE SICK

Put a pint of new milk to boil ; make a smooth batter
with an ounce of Bermuda arrow-root and cold milk;
add a little salt, and when the milk is boiling stir in the
batter ; let the fire be gentle or it will scorch ; sweeten
this with fine white sugar, and let it boil a few min-

230

LA CUISINE CREOLE

utes ; flavor with lemon, or orange water, or if lemon
is objected to, boil a vanilla bean in the milk before
the arrow-root is put in. Take it off the fire, pour it
in a mould and set it on ice; serve jelly or jam with
the blanc mange, or eat it with cream if it agrees with
the invalid.

ARROW-ROOT BLANC MANGE

Mix in a little cold water, two tablespoonfuls of
arrow-root; sweeten a pint of milk with white sugar
and put the arrow-root in the milk. Let it boil a few
minutes, stirring it constantly; take it off, and if de¬
sired, you can let it cool and mould it in a bowl or
jelly form; or it is nice to be eaten warm. Colored
jelly over it is an improvement when moulded.

ARROW-ROOT GRUEL

Mix a tablespoonful of arrow-root, or for an infant,
half as much; when mixed with cold water, stir in it
half a pint of boiling water. Season with salt, sugar
or nutmeg.

MILK PORRIDGE

Make a quart of milk boiling hot ; make a tablespoon¬
ful of flour into a batter with cold milk, add a little
salt and stir it in the boiling milk, stirring it constantly
for five minutes while it boils; flavor with anything
agreeable. Sweetened with loaf sugar, and nutmeg
grated plentifully over it, it will make a most excellent
remedy for looseness or dysentery.

TAPIOCA MILK

Wash and soak a large tablespoonful of tapioca, put
it to a quart of sweet milk, add a little salt, cover it, and
set it over a gentle fire for an hour. Take it up, add
sugar and nutmeg, or cinnamon to taste.

LA CUISINE CREOLE

231

TAPIOCA PUDDING

Put a coffee-cup of tapioca (soak it well first) into a
pint and a half of milk, set it where it will get hot
slowly, take it off when it boils, and when cool add four
well-beaten eggs ; flavor with lemon and peach, sweeten
it to taste, and bake for an hour in a hot oven. If this
is wanted for one person, take half the quantity of
tapioca and milk.

WHITE WINE SYLLABUB

Season a pint of milk with sugar and wine, but not
enough wine to curdle the milk. Fill your glasses
nearly full, and crown them with sweetened whipped
cream. Season the cream with extract of lemon.

SYLLABUB

Take the juice of a large lemon, and the yellow rind
pared thin; one glass of brandy, two glasses of white
wine, and a quarter of a pound of powdered sugar.
Put these ingredients into a pan, and let them remain
one night ; the next day add a pint of thick cream, and
the whites of two eggs beaten together; beat them all
together to a fine froth, and serve in jelly glasses.

WINE SANGABEE OF PORT OR MADEIRA

Take half a glass of water, sweeten it with a table¬
spoonful of white powdered sugar, and stir well until
dissolved ; add a gill of Madeira or Port, some nutmeg
grated and pounded ice. Serve with lady-cake or
pound-cake, cut small.

232

LA CUISINE CREOLE

STEWED PRUNES FOR SICKNESS

Wash the prunes, put them in a stew pan, cover them
with water, and to each pound of prunes put a cupful
of clear brown sugar. Cover the stew-pan and let
them boil slowly, until the syrup is thick and rich.

WINE JELLY FOR THE SICK

Take one pint of Madeira wine, one pint of water,
and one ounce of isinglass dissolved in a teacupful of
water. Let the wine and water be boiling hot, then stir
into it the dissolved isinglass, and sugar to taste ; make
it quite sweet ; let it come to a boil, try it by taking a
little in a saucer, and if not a good jelly when cold, boil
it until it is so ; if lemon is allowed, use the juice of two
to flavor this jelly.

JAUNE MANGE

Break up and boil an ounce of isinglass in rather
more than half a pint of water until it is melted ; strain
it; then add the juice of two large oranges, a gill of
white wine, and the yolks of four eggs beaten and
strained ; sweeten to taste, and stir it over a gentle fire
till it boils up ; dip a mould into cold water and pour
the preparation into it.

CARRIGEEN MOSS FOR INVALIDS

Wash and pick a tablespoonful of Irish moss and put
it into a tin cup ; pour on it half a pint of boiling water,
and set it on the coals for a short time; when it is all
dissolved add sugar and nutmeg to taste. This may
be made with milk, to resemble custard, and is very
nourishing. Delicate infants may be fed on it when
they will take no other nourishment.

LA CUISINE CREOLE

233

TARTARIC ACID AS A SUBSTITUTE FOR LEMONS

If lemons cannot be obtained to make either a lemon¬
ade or jellies for the sick, tartaric acid is a good sub¬
stitute, and if used in conjunction with the extract of
lemon, is a very agreeable one.

LEMON JELLY WITHOUT LEMONS

Take a box of Cox’s gelatine, pour over it one quart
of boiling water, and stir until it is dissolved. Add a
teaspoonful of tartaric acid, and four cups of sugar;
let it dissolve and bring it to a boil ; while boiling, stir
in the beaten whites of three eggs ; let this boil up once
again and take it off the fire ; when nearly cool, add to
it a tablespoonful of good extract of lemon. Strain the
mixture into moulds or cups, and set it in a cool place,
or on ice, to become firm. It must be cool, or it will
not jelly.

ORANGE SHERBET

Squeeze the juice from a dozen oranges; pour boil¬
ing water on the peel, and cover it closely. Boil water
and sugar (a pint to a pound) to a syrup; skim it
clear ; when all are cold, mix the syrup, juice and peel
with as much water as may be necessary to make a rich
orangeade; strain it, and set the vessel containing it
on ice. Or it may be made the same as lemonade, using
one lemon with half a dozen oranges.

STRAWBERRY SHERBET

Take fifteen ounces of picked strawberries, crush
them in a mortar, then add to them a quart of
water ; pour this into a basin, with a sliced lemon, and

234

LA CUISINE CREOLE

a teaspoonful of orange-flower water ; let it remain for
two or three hours. Put eighteen ounces of sugar into
another basin, cover it with a cloth, through which
pour the strawberry juice, after as much has run
through as will; gather up the cloth, and squeeze out
as much juice as possible from it; when the sugar is
all dissolved, strain it again. Set the vessel contain¬
ing it on ice, until ready to serve.

ALMOND CUSTARD

Blanch and beat four ounces of almonds fine, with
a spoonful of water; beat a pint of cream with two
spoonfuls of rose water, add them to the yolks of four
eggs and as much sugar as will make it pretty sweet;
stir it over a slow fire till it is of a proper thickness,
but do not boil. Pour it into custard glasses.

SPONGE CAKE PUDDING

Stale sponge or other plain cake may be made into
a nice pudding by crumbling it into a little more than
a pint of milk and two or three beaten eggs, and baking
it. Sauce — sugar and butter beaten together.

GERMAN LADIES ’ FINGERS

Beat one hour the yolks of five eggs with half a
pound of sugar ; add half a pound of blanched almonds
pounded fine, the yellow part of one lemon grated.
Mix well; add half a pound of flour very gradually.
Roll out the paste, and cut it into strips the length and
size of the forefinger; beat lightly the whites of two
eggs, and wet the fingers.

LA CUISINE CREOLE

235

DIMPLES

Beat the whites of three eggs very stiff, add grad¬
ually three quarters of a pound of sugar, and beat till
it is well mixed. Blanch almonds, and cut them into
pieces — as small as peas, and stir them into the egg
and sugar — three quarters of a pound of almonds for
three eggs. Drop the mixture in spots as large as a
half penny on white paper upon a tin, and bake in a
cool oven.

DELICATE RUSKS FOR CONVALESCENTS

Half a pint of new milk, and one cup of hop yeast;
add flour to make a batter, and set the sponge at night.
In the morning add half a pint of milk, one cup of
sugar, one of butter, one egg, one nutmeg, and flour to
make it sufficiently stiff. Let it rise, then roll it, and
cut it out; let it rise again, and then bake.

CHOCOLATE CARAMELS

Half a pound of chocolate, three pounds of dark
brown sugar, one-eighth pound of butter, a small tea¬
cup of milk; season with vanilla, or grated lemon or
orange-peel. Boil it very quickly over a hot fire, stir¬
ring constantly. When it becomes hard on being
dropped into water, take it off the fire and stir for a
few moments before pouring into buttered dishes. Be¬
fore it is quite cool, cut into little squares. Those who
like the caramel very hard need not stir it, as this
makes it “sugary.” The grated peel should not be
put in till the caramel is taken from the fire.

236

LA CUISINE CREOLE

COFFEE, TEA, CHOCOLATE, ETC.

TO MAKE CHOCOLATE

Scrape the best chocolate ; allow for each square, or
large spoonful of ground chocolate, half a pint of milk
or milk and water ; let it boil a few moments, then put
it on the back part of the stove, and it is ready when
wanted.

TO MAKE CHOCOLATE ANOTHER WAY

Scrape or grate the chocolate, take a heaping table¬
spoonful for each cup to be served ; allow half a pint of
milk or milk and water to each heaping spoonful of
chocolate. Make the milk hot, rub the chocolate to a
smooth paste with the cold milk, then stir it in the boil¬
ing milk. Let it boil up once ; cover it and set it back
in a place where it will keep warm. It is now ready to
serve. Toasted biscuit or rolls should be served with
it. Sweeten the chocolate unless you use the prepared
chocolate.

TEA - GREEN AND BLACK

Scald your tea-pot always before putting in the tea;
throw out the scalding water and allow a teaspoonful
of tea to each person expected to drink it ; turn on half
a pint of boiling water at first, and let it steep — green
tea requires about five minutes, black tea ten minutes.
After this, pour on more boiling water, according to
the number of persons. Mixed black and green tea is
considered a more healthful drink than green tea alone.

LA CUISINE CREOLE

237

COFFEE CREAM

Take three cups of good clear coffee, sweeten it well
and boil with it a pint of cream until reduced one-third.

COFFEE

Old Java and Mocha are the best coffees. A coffee
roaster is the best thing to roast coffee in, but an iron
pot is very good ; coffee should be dried gradually be¬
fore being roasted. “Dripped” coffee is the French
mode, but many make it in the old-time way by boil¬
ing. It is a matter of personal taste, not to be inter¬
fered with in this “land of the free.” To make
dripped coffee we grind a cupful for four persons, put
this ground coffee in the top of the dripper and pour
on half a pint of boiling water. It is served with boil¬
ing milk at breakfast.

16

238

LA CUISINE CREOLE

GANDIES AND CREAM DROPS

CREAM CANDY

To make cream candy take two pounds of light
brown sugar, one teacup of water, two tablespoonfuls
of butter, one of vinegar, and two of flavoring extract.
Dissolve the sugar in the water, but do not stir it. Set
it on to boil, let it boil briskly for twenty minutes, then
try it by dropping a spoonful in a glass of cold water.
If cooked enough to pull, butter some dishes and pour
it into them ; when cool enough to handle, pull it until
it becomes as white as cream.

ANOTHER CREAM CANDY

Three cups of sugar, half a cup of vinegar, and one-
third of a cup of water. Boil together until it is thick
and will harden when dropped into a cup of water.
Butter some dishes, and just before filling them, add to
the candy some flavoring essence; if you put this in
earlier it will boil out. Pour the candy on the buttered
dishes, and when a little cool prepare to pull it until it
is white and light, which it will be if made by these
directions.

POP-CORN CANDY

Take a cup of molasses, one and a half cups of brown
sugar, a tablespoonful of vinegar and a lump of butter
, the size of an egg. Boil until thick. Chop two cups of
popped corn rather fine, put it into the boiling candy,
and pour it all on the buttered plates. Cut in squares
to be eaten without pulling.

LA CUISINE CREOLE

239

CHOCOLATE PASTE FOR CAKE

Boil one-half a cup of chocolate in one-half cup of
milk, add a cup of sugar, and boil, until it is a thick
paste.

LOUISIANA ORANGE FLOWER MACAROONS

Take a coffee cup of the freshly gathered petals of
the orange, cut them with a pair of scissors into two
pounds of dry, sifted white sugar; this keeps their
color fresh. Beat the whites of seven eggs to a stiff
froth, and add to the orange flowers and sugar. Drop
this mixture on white paper in small cakes, and bake
in a slow oven ; do not let them brown.

MOLASSES CANDY

Take two quarts of molasses and one pound of brown
sugar, and the juice of two lemons. Let the molasses
and sugar boil moderately, without stirring it, for two
hours; if not thick enough to pull then, let it boil a
little longer; then put in your extract, for if this is put
in earlier the flavor will boil away. When the candy
is cool enough to handle, put into the pot a pint of
parched pinders, or pecan meats, or almonds cut up.
Butter two large dishes and pour out the candy.

MOLASSES CANDY OF OUR GRANDFATHERS’ TIME

One quart of molasses, and butter the size of an egg*
Stew over a brisk fire till it will harden on being
dropped into cold water. A teaspoonful of essence of
wintergreen should be added when it is almost done.
/Pull it while warm, with buttered hands, and cut in
sticks.

240

LA CUISINE CREOLE

SUGAR CANDY

Six cups of sugar, one of vinegar, one of water, one
spoonful of butter, and one teaspoonful of soda dis¬
solved in a little hot water. Boil all together without
stirring, for half an hour. Flavor with lemon or va¬
nilla. This is very good when “ pulled’ ’ like the old-
fashioned molasses candy, or it may be cooled on a but¬
tered plate.

TO BLANCH ALMONDS

Pour boiling water on them and let them remain in
it a few minutes. Remove the skins, throw the al¬
monds into cold water, drain them from the water, but
do not wipe them.

EVERTON TOFFY

In a shallow vessel, melt together one pound of
brown sugar and one-quarter of a pound of butter.
Stir well together for fifteen minutes, or until the mix¬
ture becomes brittle when dropped in water. Lemon
or vanilla flavoring should be added before the cooking
is complete. Butter a fiat plate, pour the toffy on it
to cool, and when partly cold, mark it off in squares
with a knife ; it can then be easily broken.

LEMON DROPS

Upon half a pound of finely powdered sugar pour
just enough lemon juice to dissolve it, and boil to the
consistency of thick syrup. Drop this in plates, and
put in a warm place to harden. Or pour four ounces
of lemon juice on one pound of loaf sugar, with four
ounces of rose water. Boil to a syrup, add grated
lemon peel and proceed as in the first recipe. By add¬
ing raspberry syrup, instead of lemon juice, you have
raspberry drops.

LA CUISINE CREOLE

241

POP-CORN BALLS

To six quarts of pop corn boil one pint of molasses
about fifteen minutes; then put the corn into a large
pan, pour the boiled molasses over it, and stir it brisk¬
ly until thoroughly mixed. Then with clean hands
make into balls of the desired size.

COCOANUT CANDY

Four cups of water, two and a half cups fine white
sugar, four spoonfuls of vinegar, and a piece of butter
as large as an egg ; boil till thick, or about three quar¬
ters of an hour. Just before removing, stir in one cup
of desiccated cocoanut, and lay in small, flat cakes on
buttered plates, to cool and harden.

MARSH-MALLOW PASTE

Dissolve one-half pound of gum arabic in one pint of
water; strain it, add half a pound of fine sugar and
place over the fire, stirring constantly till the sugar is
dissolved and all is the consistency of honey, then add
gradually the whites of four eggs, well beaten ; stir the
mixture till it becomes somewhat thin and does not
adhere to the finger; pour all into a pan slightly
dusted with powdered starch, and when cool divide
into small squares. Flavor to the taste, just before
pouring out to cool.

CHOCOLATE CREAM DROPS

Mix one-half a cup of cream with two of white sugar,
boil and stir fully five minutes ; set the dish into an¬
other of cold water, and stir until it becomes hard;
then make into small balls about the size of marbles,

242

LA CUISINE CREOLE

and with a fork roll each one separately in the choco¬
late, which has in the meantime been put in a bowl over
the boiling teakettle and melted. Put on brown paper
to cool. Flavor with vanilla, if desired. This amount
makes about fifty drops.

CHOCOLATE CARAMELS

Two cups of sugar, one of molasses, one of milk, one
spoonful of butter, one of flour, and half a pound of
bakers’ chocolate. Butter your saucepan, put in the
sugar, molasses and milk, boil fifteen minutes; add
butter and flour, stirred to a cream, and boil five min¬
utes longer; then add the chocolate grated, and boil
until quite thick. Butter tin flat pans, and pour in the
mixture half an inch thick, and mark it in squares be¬
fore it gets hard.

CHOCOLATE CARAMELS

One pint of new milk, quarter of a pound of grated
chocolate, and one cup and a half of white sugar. Boil
all these together until it will pull like candy; try a
little, and if stiff enough to pull, pour it on a buttered
dish, and mark it off in squares with a knife as it cools.
It will break easily when cold.

CHOCOLATE KISSES

One-half pound of sugar, one ounce of finely-pow¬
dered chocolate. Mix the sugar and chocolate together,
and then mix it with the whites of four eggs well
beaten. Drop on buttered paper, and bake.

LA CUISINE CREOLE

243

BOSTON CARAMELS

One pint bowl of bakers ’ chocolate grated, two bowls
of yellow sugar, one bowl of New Orleans molasses,
one half a cup of milk, a piece of butter the size of a
small egg and vanilla flavoring; boil about twenty-
five minutes. It should not be so brittle as other can¬
dies. Pour in buttered tins, and mark deeply with a
knife.

KISSES, OR SUGAR DROPS

Rub to a cream half a cup of butter, with one cup of
sugar. Add three well-beaten eggs, half a pound of
sifted flour, and half a grated nutmeg. Drop this mix¬
ture on buttered tins, by the spoonful ; let them be two
or three inches apart; sprinkle sugar over them and
bake quickly.

SUGAR KISSES

Beat the whites of three eggs to a froth, then stir in
powdered white sugar, a little at a time, till you have
formed a very thick batter. Add two or three drops of
essence of lemon. Wet a sheet of white paper, lay it
on a tin and drop this mixture upon it in lumps about
the size and shape of a walnut. Set them in a cool
oven, and as soon as their surface is hardened, take
them out and remove them from the paper with' a
broad-bladed knife. Let the oven cool still more, then
place these little cakes, laying the flat part of two to¬
gether, on a sieve and return them to the oven, where
they must remain for fifteen minutes before they are
done.

244

LA CUISINE CREOLE

CHEFS D’OEUVRE

THE SERVICE OF WINES

Cosmopolite Louisiana is undoubtedly the wine drink¬
ing section of the Union, and a word as to the manner
of serving the wines which play no small part in the
discussion of “La Cuisine Creole,’ ’ will not be out of
place.

The inherited French taste of the greater portion of
the population, and the education by contact of the
American element, makes claret the universal table
wine. The climate, too, renders this wine particularly
palatable, and during the long heated term it is seldom
absent from the table of even the most economical. At
the restaurant it is the exception to see a person dining
without a bottle of vin ordinaire , while for breakfast,
during hot weather, white wines of the lighter kinds
are much used.

As to the manner of serving wines at dinner the fol¬
lowing menu will convey the most adequate idea:

With

Soup,

a

Fish, . . .

White Wine

u

i t

Entrees, ]

Entremets, j

| . . Claret, vin Ordinaire

ti

a

Roast . . ]

Salad,

n

Dessert, . Fine Claret or Bungundy

a

Cafe Noir, . ,

LA CUISINE CREOLE

245

At large dinners in New Orleans a great deal of
wine is served, and you will be expected to drink with
your raw oysters, a light white wine; with soup and
hors d ’oeuvre, sherry or Madeira; with fish and en¬
trees, a heavy white wine ; with releves and entremets,
a good claret followed by a Ponche Romaine, which is
the turning point of the feast, or rest; after which will
be served with the roast, champagne ; game and salad,
fine claret or bungundy, and with dessert cafe noir and
liqueurs.

The most acceptable distribution of wines at a plain
dinner — which we think should never be over five, or
six courses at most — is given below. It is one which
has the endorsement of the best authorities :

With Oysters,

“ Soup,

< i all Heavy White Wine (not absolutely nec-

.L ion, . . essary)

4 ‘ Entrees, . Champagne

“ Salad,

“ Roast or Game,

with the usual after-dinner wines as preferred.

. . White Wine

Sherry or Madeira

Fine Claret

GRAND BRULE A LA BOULANGER

( From a Gourmet.)

The crowning of a grand dinner is a brule. It is the
piece de resistance, the grandest pousse cafe of all.
After the coffee has been served, the lights are turned
down or extinguished, brule is brought in and placed
in the centre of the table upon a pedestal surrounded
by flowers. A match is lighted, and after allowing the

246

LA CUISINE CREOLE

sulphur to burn entirely off is applied to the brandy,
and as it burns it sheds its weird light upon the faces
of the company, making them appear like ghouls in
striking contrast to the gay surroundings. The still¬
ness that follows gives an opportunity for thoughts
that break out in ripples of laughter which pave the
way for the exhilaration that ensues.

Pour into a large silver bowl two wineglasses of best
French brandy, one half wineglass of kirsh, the same
of maraschino, and a small quantity of cinnamon and
allspice. Put in about ten cubes of white sugar ; do not
crush them, but let them become saturated with the
liquor. Remove the lumps of sugar, place in a ladle
and cover with brandy. Ignite it as before directed,
then lift it with the contents from the bowl, but do not
mix. After it has burned about fifteen minutes serve
in wine glasses. The above is for five persons, and
should the company be larger add in proportion. Green
tea and champagne are sometimes added.

PETIT BRULE

Take an ordinary-sized, thick-skinned orange; cut
through the peel entirely around the orange like the
line of the equator, then force off the peel by passing
the handle of a spoon between it and the pulp. Into
the cup thus formed put two lumps of sugar and some
cinnamon, and fill with fine French brandy (cognac),
and ignite it the same as the above and pour into
glasses. The brule will be found to have a pleasant
flavor given to it by the orange.

LA CUISINE CREOLE

247

GIN FIZ - NO. 1

One-half tablespoonful of sugar, a little lemon juice,
two wineglassfuls of seltzwater, one wineglassful
“Tom”, or Holland gin, teaspoonful of white of an
egg, and ice ; shake well and strain into fancy glass.

GIN fiz — no. 2

Use celestine vichy instead of seltzerwater, and the
yolk instead of the white of an egg.

JAMAICA RUM PUNCH

Make same as whiskey or brandy punch. Santa
Cruz, same.

PONCHE RO MAINE

Two wineglassfuls of water, one wineglassful of
whiskey, half wineglassful of Jamaica rum; sugar and
lemon to taste. Shake, and use plenty of ice. Strain
and serve in fancy glass.

PARLOR PUNCH (MORAN's)

One tablespoonful of white sugar, a little lemon
juice, two wineglassfuls of English black tea, one wine-
glassful of whiskey, one-half wineglassful of Jamaica
rum, a little raspberry syrup, plenty of small ice.
Shake well, and strain in fancy glass.

ROYAL COCKTAIL (MORAN'S OWN)

One lump sugar; two dashes of Boker’s bitters, or
Angostura bitters, two tablespoonfuls of Belfast gin¬
ger ale ; one wineglassful of whiskey, or brandy ; one
lemon peel; plenty of ice. Shake well, and strain in
fancy glass.

248

LA CUISINE CREOLE

NEW ORLEANS TODDY

One lump of sugar, one tablespoonful of water, one
wineglassful of whiskey or brandy, one lump of ice.
Use small bar glass.

VIRGINIA TODDY

Two lumps of sugar, two sherry or wineglassfuls of
water, same of whiskey, plenty of ice ; shake well and
strain into small bar glass, with grated nutmeg on top.

whiskey, brandy, or gin cocktails — New Orleans Style

Two dashes of Boker’s, Angostura or Peychaud bit¬
ters — either will make a fine cocktail. One lump of
sugar, one piece of lemon peel, one tablespoonful of
water, one wineglassful of liquor, etc., with plenty of
ice. Stir well and strain into a cocktail glass.

ANOTHER WAY — SPOON COCKTAIL

One lump of sugar, two dashes Angostura bitters,
one piece of lemon peel, one lump of ice. Serve plain
in small bar glass with spoon.

whiskey punch, plain — Use Regular Bar Glass

Two wineglassfuls of lemon or lime juice, half a ta¬
blespoonful of sugar, one-half wine glass of whiskey,
and plenty of ice ; shake and strain into punch glasses.

FANCY PUNCH

Half a tablespoonful of sugar, a little raspberry, a
little lemon, lime and pineapple juice. Two parts of
water to one of whiskey or brandy, and plenty of ice.
Shake and strain in punch glass ; put fruits in season
when serving ; use regular bar glass.

LA CUISINE CREOLE

249

CHAMPAGNE COCKTAIL

One glass of wine, two dashes of Angostura bitters,
and two bits of lemon peel. Put the bitters and lemon
peel in the glass first, then pour in the wine, after
which put in one small spoonful of sugar, and stir.

MINT JULEPS. MADE OF WHISKEY, BRANDY, GIN, ETC., ETC.

One-half tablespoonful of powdered sugar, one wine¬
glass of water, one of whiskey, brandy or gin, etc., and
one-half dozen sprigs of mint. Use plenty of fine ice,
and decorate with strawberries and pineapples, or any
fruit in season.

squirts — Use Large Glasses

Whiskey, brandy, gin, white wine, claret or catawba
make good “squirts.” Fill the glass half full of fine
ice, put in one tablespoonful of white sugar, a little
raspberry syrup, strawberries and pineapple ; pour in
your liquor, and fill up with seltzer water. Stir all
rapidly.

HOW TO MIX ABSINTHE IN EVERY STYLE

Plain absinthe; half a sherry glass of absinthe;
plenty of fine ice, with about two wineglassfuls of wa¬
ter. Put in the water, drop by drop, on top of ab¬
sinthe and ice ; stir well, but slowly. It takes time to
make it good.

ABSINTHE AND ANISETTE

To half a wineglass of absinthe put two or three
dashes of anisette. Mix same as above.

ABSINTHE AND SUGAR

To half a wineglass of absinthe, put a teaspoonful of
powdered sugar and mix same as above.

250

LA CUISINE CREOLE

SUISSISSE

To half a wineglass of absinthe, put half a table¬
spoon of orgeat syrup, plenty of fine ice; add water,
mix well. Serve in liquor glass.

POUSSE CAFE - NO. 1

Maraschino, curacoa, kirsh-wasser and brandy in
equal parts of each; dash with Peychaud bitters.
Serve in liquor glasses.

POUSSE CAFE - NO. 2

Bernardine, brandy and curacoa, in equal parts of
each ; dash with Angostura bitters.

POUSSE CAFE — NO. 3

Brandy, maraschino and cassis, in equal parts ; dash
with Boker’s bitters.

POUSSE CAFE - NO. 4

La grande chartreuse (yellow), brandy (French),
and la grande chartreuse (green), in equal parts; dash
with Peychaud bitters.

HOT SPICED BUM

Two lumps of sugar, two wineglasses boiling water,
one wineglass Jamaica rum, a little butter — about as
much as you can put on a dime; cloves and allspice.
Serve in small bar glass.

SOUPE LA BEINE

Boil two chickens in water with thyme, sweet-bay
and parsley. When cooked (not to pieces), take them

LA CUISINE CREOLE

251

out of the water, cut up the breasts in small pieces the
size of dice ; fry a few pieces of onion without coloring
them, add a little flour and the water that the chickens
were boiled in, a little rice and the balance of the
chickens, meat and bones, chopped fine. Boil all to¬
gether, and when thoroughly cooked strain through a
colander and put back to boil, stirring constantly.
When it comes to a boil remove it from the fire and
add the beaten yolks of a few eggs and a little cold
milk, stirring continually. Keep the soup in “bain-
marie.” When ready to serve put the small pieces of
the breasts in a soup-dish and pour the soup over them.

RED SNAPPER A LA CHAMBORD

Clean your fish, and be careful not to damage it, and
replace the roe. Take off the scales, and lightly raise
the skin on one side, and lard it with bacon from
fin to tail ; put it in a pan, and moisten with white wine.
Add salt, pepper, parsley, six laurel leaves, some
thyme, sliced onions and three cloves ; cover the head
with strips of bacon, and put it into the oven, covering
your fish-kettle with leaves of foolscap paper, and let¬
ting it simmer for an hour. When about to serve, drain
it and put it on a platter, garnish it all round with
forcemeat balls, or better, with pigeons a la Gautier,
iced (glaces) sweetbreads, small glaces, pope’s eyes of
a shoulder of veal, crabs, fowl livers, truffles, cock’s
combs and cock’s kidneys. Strain the sauce through a
silken sieve, and if not sufficiently seasoned, put into a
pan two spoonfuls of Spanish sauce, and two spoonfuls
of the dressing of your snapper ; let it boil down one-
half, put your small garnishes into it, and pour the
sauce around the fish. Serve after having jellied and
browned it.

252

LA CUISINE CREOLE

CRAYFISH BISQUE A LA CREOLE

Wash the cray-fishes, boil and drain them. Separate
the heads from the tails. Clean out some of the heads,
allowing two or three heads to each person. Peel the
tails. Chop up a part of them, add to them some bread,
onions, salt, black pepper and an egg or two. With this
dressing, stuff the heads that you have cleaned out.
Chop the claws and the parts adhering to them. Fry
a little garlic, onions, ham, one turnip, one carrot, and
a little flour ; add some water, the chopped claws, a few
tomatoes, thyme, sweet bay, parsley and a little rice
stirring often to avoid scorching. When well boiled,
strain through a colander. After straining, put back
to the fire and season to taste. Put the stuffed heads
into the oven until brown. When ready to serve, put
them and the tails in a soup dish and pour the soup
over them. Before serving, add a little butter and nut¬
meg, stirring until the butter is melted.

BOUILLE-ABAISSE

Chop some onions and garlic very fine, fry them in
olive oil, and when slightly colored add some fish cut
up in slices ; also a few tomatoes scalded, peeled and
sliced, some salt, black and red pepper, thyme, sweet-
bay, parsley, and half a bottle of white wine, and
enough water to cover the fish. Put it over a brisk fire
and boil a quarter of an hour. Put slices of toasted
bread in a deep dish, place the fish on a shallow dish
with some broth, and pour the balance on the bread and
serve hot.

LA CUISINE CREOLE

253

BROWNED SNIPE A LA FAUYET

Dress fourteen snipe, stuff them with a little
browned stuffing, to which add two hashed truffles.
Bend the skin back carefully while stuffing, and then
replace it so the birds will retain as nearly as possi¬
ble their natural appearance. Place the snipe so pre¬
pared and larded with bacon, into a frying pan ; and to
keep them sufficiently together in order that the skins
may not shrink much while cooking, put some strips of
bacon over them; moisten them with a little soup-
stock, cover them with buttered paper and let them
cook in the oven for forty minutes ; then drain them,
lightly trim the lower side, and lay them on a little
mound of uncooked, but slightly browned stuffing,
breast up, in the bottom of a dish, and ice them
(glacez). Keep the dish hot in the oven for some min¬
utes. Remove the skin and eyes from the heads of the
snipe after cooking them and stick a small truffle in
teach bill, and lay between each two birds, one of the
heads with the truffle up. Garnish the dish with stewed
cock’s combs, scallops, goose liver, and champignons;
add a little Madeira sauce, boiled down and perme¬
ated with the flavor of the game. Ice (glacez) the
snipe and truffles, and serve with a separate sauce. Let
everything be very hot.

SALAD A LA RUSSE

Cut up all kinds of vegetables, such as carrots, tur¬
nips, snap beans, etc., boil them in water with salt and
butter, then drain and season lightly with salt, black
pepper and vinegar; add a few cooked green peas,
mashed and well drained. Put all in a salad dish in

17

254

LA CUISINE CREOLE

the form of a pyramid, and lightly cover it over with
mayonnaise. If you have the hearts of artichokes put
them around the dish, as a wreath, with a little aspara-
agus mixed in. Keep as cool as possible until served.

BISCUIT GLACE FOR TWENTY

Ten yolks of eggs, one and a half pounds pulverized
sugar, half a gallon of cream, vanilla extract, white of
eggs well beaten if the cream is too light. To be frozen
in a square box and cut in small pieces. A coat of
strawberry sherbet on top of the cream, before cutting,
to give nice appearance. A tin box three inches wide
and six inches long, which is enclosed in a box three
inches larger all around. The inside box has a tight-
fitting top, and is packed in the outside box, which has
a perforated bottom to allow water or melted ice to
escape. Place inside box within the outer, and stuff
with ice and salt and let it freeze ; when frozen, place
red sherbet on top of biscuit to give pretty appearance.

LA CUISINE CREOLE

255

HINTS ON COOKING

When salt hams or tongues are cooked they should
be instantly thrown into cold water, as the change from
the boiling water they were cooked in, to the cold
water, instantly loosens the skin from the flesh, and it
peels off without trouble.

Fresh vinegar should be added to chopped capers,
because it brings out their flavor, and makes the sauce
more appetizing.

Butter sauce should never be boiled, as it becomes
oily if boiled in making. The whites and yolks of eggs
should be beaten separately, because the tissues of
both can be better separated; and a tablespoonful of
water beaten with each is an improvement, and should
never be omitted.

Onions, turnips and carrots should be cut across the
fibre, as it makes them more tender when cooked.

Plenty of fast-boiling water should be used in cook¬
ing vegetables, as the greater the volume of water the
greater the heat. If only a little water is used the
whole affair soon cools, the vegetables become tough,
and no length of time will render them tender.

In boiling greens, it is best to throw into them soda
with the salt, as the soda extracts the oil in them
which is injurious to the digestion; from one-half to a
whole teaspoonful of soda for a pot of greens is the
right quantity.

Parsley should never be boiled in soda, but in boiling
water and salt; boil from one to two minutes, and then

256

LA CUISINE CREOLE

chop fine. Use plenty of water to boil parsley, as a lit¬
tle water toughens it, and turns it brown.

Never soak dried beans in cold water as it extracts
the nutritious portion of the bean. They should be
washed first in warm water, then in cold, tied in a cloth
and dropped into boiling water, with a little salt in it
and be kept boiling for four hours. Then they are nice
baked around pork, or served with gravy. To make a
puree of them you throw them when boiled, into cold
water, when the skins will drop off easily, and you can
mash them through a sieve or colander and season
with butter, pepper, and salt.

Open the oven door, when baking meat, to let off the
burnt, scorched air. The oven should be very hot, and
the meat well larded, or covered with fat, or dripping,
then well floured ; this keeps in the juices and renders
the meat tender.

LA CUISINE CREOLE

257

HINTS ON HOUSECLEANING

SOAP BOILING, ETC.

House cleaning should commence at the top of the
house and work downwards. In this case it may be
undertaken by spells, with intervening rests.

After the floors are cleaned, the walls and ceilings
claim attention.

A very beautiful whitening for walls and ceilings
may be made by shaking the best lime in hot water,
covering up to keep in the steam, and straining the
milk of lime through a fine sieve ; add to a pailful half
a pound of common alum, two pounds of sugar, three
pints of rice-flour made into a thin, well-boiled paste,
and one pound of white glue dissolved slowly over the
fire. It should be applied with a paint-brush when
warm.

Paint should be cleaned by using only a little water
at a time and changing often; a soft flannel cloth or
sponge is better than cotton or a brush ; a piece of pine
wood with a sharp point should be used for the cor¬
ners. Where the paint is stained with smoke, some
ashes or potash lye may be used. A soft linen towel
should be used for wiping dry. Glass should not be
cleaned with soap ; a little paste of whiting and water
should be rubbed over, and with another cloth it should
be rinsed off, and the glass polished with a soft linen or
old silk handkerchief. Alcohol or benzine is a good
thing to clean glass, and clean paper is probably better

258

LA CUISINE CREOLE

than any cloth, sponge or towel ; dry paper leaves an
excellent polish. Marble may be cleaned with a mix¬
ture of two parts of common soda, one part of pumice
stone, and one of chalk, finely powdered and tied up in
a fine muslin rag ; the marble is wetted with water, the
powder shaken over it, and it is rubbed with a soft
cloth until clean, then washed in clean water and dried
with a soft linen or silk handkerchief. No soap or
potash should be allowed on marble. A good furniture
polish is made by melting two ounces of beeswax, one
ounce of turpentine, and one dram of powdered rosin
together, with a gentle heat, and rubbing on when cold,
with a soft flannel cloth, and polishing with a soft
linen or silk cloth. If for mahogany, a little Indian
red may be used. Cracks in furniture may be filled
with putty, mixed with Indian-red or burnt umber, to
get the desired shade. When dry it will take an equal
polish with the wood.

HARD SOAP FOR HOUSEHOLD PURPOSES. AGREEABLE AND

CLEAN

To seven pound of tallow, or other clean grease, use
three pounds of rosin, add six gallons of water to this,
and stir in two pounds of potash; boil this together for
five hours, then turn the soap, while hot, into a wash-
tub and let it stay all night ; when cool cut into bars,
and lay on a board to harden. This quantity should
be sufficient for a family of four persons for one year.

WASHING MIXTURE

An excellent and harmless washing mixture may be
made by cutting up a large bar of soap and dissolving
it with two ounces of borax in a half gallon of water.

LA CUISINE CREOLE

259

Boil the mixture till the soap is soft, and put it away
to be used when required. There is nothing in it to
take the color out of goods, and it saves labor and soap.

FRUIT STAINS

Fruit stains may often be removed from clothing by
plunging the latter into boiling water, letting it remain
immersed for a few minutes, and then washing it out
in the ordinary way.

TO PREVENT GOODS FROM FADING

Drop into a pail of water a teaspoonful of sugar of
lead, and let it dissolve. Soak the goods in this mix¬
ture for half an hour before washing them in the ordi¬
nary manner.'

IVIES FOR INSIDE DECORATIONS

It is not generally known that the various evergreen
ivies will grow and flourish to perfection in the shade,
and that, therefore, any room may be most charmingly
decorated with them. Such is the fact, however. Put
the plants in large pots, filled with rich and mellow
garden soil kept at a suitable regulation of moisture ;
and you will have no trouble about the matter. The
vines may be trained on wire trellises fastened to the
wall or ceiling; or upon any other convenient ar¬
rangement. In a treatise on this subject the Rural
New Yorker says:

1 ‘ It may also be stated that the room decorated with
ivy should not be kept too warm, but at a moderate
temperature; such as is most healthful for a person
is the best. No one need to fear to make the room un-

260

LA CUISINE CREOLE

healthy by introducing the ivy in abundance ; for pknts
purify the air, and it is only when we introduce ttose
emitting strong odors that anything but beneficial ef¬
fects result. As all ivies succeed well in the shade,
they are more suitable for the purpose herein desig¬
nated than almost any other kind of plant.

“ There is also another plant largely used for this
purpose, which is not a true ivy, although known as
G-erman ivy ( Senecio scandens). It grows even more
rapidly than any of the true ivies ( Hedera ), and we
have seen a small plant grow so fast that it encircled
quite a large room in a few weeks. It thrives well ia
the shade, and the leaves resemble somewhat the com¬
mon English ivy, but are of a lighter and more cheer¬
ful green color. This and a great variety of ivies are
grown for sale by our florists.’ ’

INDEX

Introduction

PAGE

. iii

SOUPS, BROTHS, ETC.

Baked .

Beef, Plain .

Bisque, Crayfish .

Bouilli, Soup et .

Broth in Haste .

Broth, Chicken .

Broth, Crayfish .

Broth, Scotch Barley .

Cheap White .

Chicken .

Clear Pea . .

Consomme, Beef and Fowl .

Consomme of Fowl, White .

Dried Split Pea .

Egg Balls for Mock Turtle .

Green Pea, without Meat .

Green Pea, Queen Victoria’s . . .
Green Pea, with Egg Dumplings .

Green Corn .

Gomboe, Chicken with Oysters. . .

Gombos,Crab or) Shrimp .

Gombos,Crab with Okra .

Gombos, Okra or Filee .

Gombos, Okra .

Gombos, Oyster, with Filee, No. 1
Gombos, Oyster, with Filee, No. 2

Gomboe, Oyster, Maigre .

Gombos, Shrimp, Maigre .

Maigre, without Meat .

Oxtail .

Oyster .

Rabbit .

Stock for Soup .

Stock to Clarify .

Stock for Gravies .

Tomato, with Vegetables .

Turtle No. 1 .

Turtle No. 2 .

10

5

22

5

6
6

7

8

11

7

13

8
9

13

17
10
12
12

13
20
19
21

18
19

19

20
21
21

7

17

14

18

3

4
4

11

14

15

PAGE

Turtle, Mock . 15

Turtle, Mock No. 2 . 15

Turtle, Mock No. 3 . 16

Veal Gravy . 8

Vermicelli No. 1 . 9

Vermicelli No. 2 . 9

Vermicelli or Macaroni . 10

PISH, ETC.

Codfish, Baked and Stewed . 26

Codfish au Beurre Roux . 27

Codfish Cakes . 27

Crabs, Fricassee of . 31

Crabs, Soft-shell, Fried . . 31

Croakers and Mullets, Fried ..... 23

Fillets or Sliced Fish, Fried .... 24

Flounder, Broiled . 25

Flounder and Mullet, Fried . 25

Fish, Fricassee of . 23

Fish, to Fry . 23

Frogs, Fried . 32

Grenouilles Frites . 32

Mackerel, Spanish, Broiled . 25

Oyster Pickle . 30

Oyster and Beefsteak Pie . 30

Oyster and Sweetbread Pie .... 30

Oysters, Fried . 29

Oysters, Scalloped, No. 1 . 29

Oysters, Scalloped, No. 2 . 29

Oysters, Stewed with Champagne. 28

Oysters, Stewed with Milk . 28

Oysters, Stewed on Toast . 28

Oysters, Stuffing . 27

Oysters, on Toast . 28

Red Fish, or Snapper, Boiled ... 25

Red Fish, a la Provencals . 26

Stuff and Bake, to . 23

Terrapin . 33

Trout, Stuffed and Baked . 24

Trout a la Venitienne . 24

Turtle, to Dress . 31

261

262

INDEX

COLD MEAT, ETC.

PAGE

Cold Meat, to serve . 34

Forcemeat, Liver and Ham . 36

Forcemeat, for Stuffing . 37

Glazing for Tongues, etc . 34

Oysters, Pickled, to serve . 34

Pies, Meat or Chicken, to serve. . 34

Pies, Meat, Spices for . 36

Sausage Meat, Seasoning for. ... 35

Tongue, Braised, with Aspic Jelly 35
Truffles and Chestnut Stuffing ... 36

Truffles and Liver Stuffing . 37

Yeal, Pig or Turkey, Seasoning
for . 35

SAUCES FOR MEATS AND GAME

A l’Aurore, for Fish . 41

Apple . 46

Apple, Fried . 47

Brown Onion . 38

Butter and Flour . 40

Caper, for Mutton, etc . 40

Celery, White, for Poultry . . 41

Chestnut, for Turkey, etc . 41

Cranberry . 39, 46

Cream . 46

Cucumber, White, for Meats . 42

Duck . 38

Eggs and Butter . 42

Egg, with Lemon . 45

Froide . 41

Hard . 47

Horseradish . 45

Horseradish, To Keep . 45, 48

Jelly, Savory, for Cold Turkey,

etc . 43

Lemon, for Fish . 40

Lemon, Bich, for Puddings . 47

Mint . 38

Mushroom . 38

Onion, Brown . 38

Onion, White . 39

Oyster, Brown . 43

Oyster, White . 44

Oyster, for Turkey . 44

Parsley and Butter . 40

Peaches, Fried . 47

Piquante, for Cold Meat . 39, 44

Puree, Celery, for Turkey . 42

PAGE

Bobert . 45

Salad, for Lettuce . 39

Savory, for Boast Goose . 47

Stock, for Gravies, etc . . . ; . 44

Tomato . 39, 43

Tomato, Piquant . 45

Vinegar, Cheap . 49

Vinegar, To Make, No. 1 . 48

Vinegar, To Make, No. 2 . 48

Vinegar, for Pickles, To Make . . 48

White Onion . 39

Wine, for Venison or Mutton. ... 42

ENTREES

Beans, Baked, and Pork . 58

Beef, Hashed . 52

Calf or Pigs’ Brains, Fried .... 56

Calf or Pigs’ Feet, Fried . 56

Calf Head, Boiled or Baked. ... 56

Calf Head, Collared . 57

Calf Head, Potted . 57

Curry of Cold Boast Fowl . 57

Fricadellons, Veal or Mutton. ... 54

Ham Toast for Lunch . i 58

Mustard, French, To Make . 53

Mutton, Scallops, with Mush¬
rooms . 52

Pie, Veal and Ham . 53, 54

Barebit, Welsh . 58

Salad, Veal . 55

Sandwiches . 52

Sandwiches, for Picnics . 53

Stew, Irish . 50

Stew, Kidney and Mushrooms ... 50

Stew, Lamb Chops . 50

Stew, Pigeon . 51

Stew, Tripe, Plain . 51

Sweetbreads, Veal . 55

Timbale . 54

Tripe, with Mushrooms . 51

Tripe, To Fry Brown . 51

Veal Hash . 53

Veal and Ham Pie . 53, 54

Veal Loaf . 55

Veal, Minced, and Poached Eggs 56
Veal or Mutton Fricadellons. ... 54

Veal Salad . 55

Veal Sweetbreads . 55

INDEX

263

PAGE

MUTTON, BEEF AND HAMS
Beef, Brisket, Boiled and Stuffed 61

Beef, Round, Stewed . 61

Beef, Round, a la Baronne . 62

Beef, Steak, to Fry as if Broiled 62

Beef, Steak, Roasted . 63

Beef, To Roast in Stove . 63

Boiling, Remarks on . 59

Daube Glacee of Beef . 60

Ham, Baked . 59

Ham, Stuffed . 59

Ham, to Boil . 60

Mutton, Haunch . 64

Mutton, Leg of, Boiled . 64

Mutton, Leg of, Roast . 64

Mutton, Stuffed with Mushrooms 64
Mutton, to Taste like Venison. . 65

FOWLS AND GAME

Chicken, Boiled . 66

Chicken, Boiled, with Stuffing. . . 67

Chicken, Broiled . 69

Chicken, Cold, Scalloped . 69

Chicken, Country Fried . 66

Chicken, Curry . 69

Chicken Fricassee a la Marenga. 68

Chicken Pie a la Reine . 69

Chicken Pie, Plain . 70

Chicken Pot Pie . 70

Chicken, Roast . 68

Chicken, Stew or Fricassee . 67

Chicken, Saute, with Oyster

Sauce . 68

Duck, Canvas Back . 76

Duck, Roast . 75, 77

Duck, to Stew with Green Peas. . 76

Duck, Tame and Wild . 75

Duck, Wild . 77

Game, Venison, etc., Remarks

on . 78

Goose, with Chestnuts a la Chip-

olita . 78

Goose, Roast, with Sage and

Onion . 77

Goose, Wild . 77

Hare or Rabbit, Roast . 80

Partridge . 80

Pigeon Pie . 80

PAGE

Pie, Squirrel or Rabbit . 79

Pie, Rice Bird . 80

Pie, Roast . 81

Pie, Pigeon . 80

Pig, Roast . 81

Quails . 80

Rice-Bird Pie . 80

Teal, Broiled . 77

Turkey, Boiled, with Celery

Sauce . 74

Turkey, Boiled, with Oyster

Sauce . . . . 74

Turkey, Boned . 71

Turkey, to Roast . 72

Turkey, Roast a la Perigord. ... 73

Turkey, Wild . 72

Venison Steak . 79

Venison Pasty . 79

VEGETABLES

Artichokes, Burr . . . . . . 89

Asparagus on Toast . 87

Asparagus with Cream . 88

Beans, Snap, Stewed and Boiled 89

Beans, Lima, or Butter . 90

Beets, Boiled . 92

Cabbage, Stewed . 91

Cauliflower, with White Sauce. ... 91

Corn, Green, on Cob . 84

Corn, Green, Stewed . 84

Corn, Green, Fritters . 85

Corn Oysters . 85

Corn Pudding . 85

Egg Plant . 88

Macaroni in a Mould . . 92

Macaroni and Grated Cheese. ... 93

Mushrooms, Stewed, on Toast... 88

Okra and Corn Fricassee . 85

Okra or Gombo, to Cook . 86

Onions, Boiled and Fried . 84

Parsnip Fritters . 92

Peas, Green English, to Stew. ... 89

Peas, Marrowfat . 90

Potatoes . 83

Potatoes, Croquets . 83

Potatoes, Fried . 83

Potatoes, Irish, Mashed and
Browned . 82

264

INDEX

PAGE

Potato, Irish, Stewed . 82

Potato, Puffs . 82

Potato, Sweet . 83

Pumpkin, with Salt Meat . 91

Salsify, Fried in Batter . 86

Spinach, to Cook . 87

Squash, Stewed . 90

Squash, Summer, Stewed . 91

Suecotash . 85

Tomatoes, to Broil . 87

Tomatoes, Stuffed . 86

Tomatoes, Stewed . 87

Turnips, to Cook . 84

EGGS, OMELETS, ETC.

Eggs au Gratin, for Lent . 95

Eggs, Boiled, Soft or Hard . 94

Eggs, Poached, with Toast and

Anchovy Paste . 95

Eggs, Poached, and Ham . 96

Eggs, with Browned Butter and

Vinegar . 96

Omelet, Delicious . 99

Omelet, for One Person . 97

Omelet, Spanish . 99

Omelet, with Green Onion . 97

Omelet, with Oysters . 100

Omelet, with Parmesan Cheese. . 97

Omelet, with Sugar . 98

Omelet au Naturel . 96

Omelet, Soufflee . 98

Omelet, Soufflee, in mould . 98

SALADS AND RELISHES

Catsup, Mushroom . 101

Catsup, Tomato . 102

Celery, etc., Vinegar . 102

Garnishes . 101

Jambolaya of Fowls and Bice. . 106

Salad, Chicken, French . 103

Salad, Chicken, Small . 104

Salad, Potato . 105

Salad, Tomato, with or without

Shrimp . 105

Slaw, Cold, with Hot Sauce. . . . 106

Slaw, Cold, Plain . 106

Thyme, etc., Flavor . 101

Tomato Catsup . 102, 103

Tomato, Green, Soy . 102

PAGE

PICKLES

Cabbage, Chopped . 112

Cabbage, Pickle, Yellow . 112

Cabbage, Bed . 113

Cantaloupe, Sweet Pickle of . Ill

Cauliflower . 113

Chow-Chow . 113

Country Green . 116

Cucumbers, Old-time Sweet .... 109

Cucumbers and Onions . 109

Cucumbers, Plain, without

Spices . 108

Cucumbers, in Whiskey . 108

Eggs . 110

Figs, Sweet Pickle of . 110

Hints on Their Management .... 107

Lemons . 114

Melon Mangoes . 119

Mustard . 114

Onions . 114

Oysters . 115

Peach . 117

Peach Green . 118

Peach, Mangoes . 118

Peach, Plain . 116

Peach and Apricot . .0 117

Plum, Sweet Pickle of . 117

Tomato, Green, Sweet Pickle of. Ill

Tomato Sauce . 116

Walnut . 115

BREAD AND YEAST

Biscuit, Cream of Tartar . 130

Biscuit, Light, or Boll . 130

Biscuit or Bolls, Milk . 130

Biscuit, Soda or Milk . 128

Biseuit, Soda, with Cream of

Tartar . 128

Biseuit, Sponge, with Yeast . 129

Biscuit, Sponge, without Yeast.. 130

Biscuit, Yeast Powder . 129

Boston Brown Bread . 127

Bread, Good, to Make . 124, 125

Bread, Family . 126

Bread, Light . 126

Bread, Sponge . 126

Brown Bread . 127

Buckwheat Cakes . 135

Buckwheat Cakes, Griddle . 136

INDEX

265

PAGE

Corn Batter Bread . 128

Corn, Mississippi, Bread . 128

Dyspeptics, Bread for . 127

Graham Bread . 127

Hard- Yeast Cakes . 121

Indian Bread . 127

Indian Cakes . 135

Indian Cakes, Griddle . 135

Muffins and Crumpets . 133

Muffins, Nice . 133

Muffins, Graham . 133

Noodles . 136

Pain Perdu . 134

Pocketbooks for Tea . 134

Potato Bread . 125

Puffs, Flour . 131

Bice Cakes . 132

Bising with Yeast Cake . 120

Bolls, Breakfast . 131

Bolls, Fine . 132

Bolls, Virginia . 131

Bye Bread . 127

Sally Lunn . 132

Turnpike Cakes . 121

Wheat Bread, with Potatoes .... 125

Yeast, Hard Fig-leaf . 123

Yeast, Home-Made . 123

Yeast, Hop and Potato . 122

Yeast, Liquid, of Corn and Hops 121

Yeast, Milk . 123

Yeast, Potato . 122

Yeast, Bemarks on . 120

Yeast, Salt . 123

RUSKS, DOUGHNUTS AND WAFFLES

Crullers . 139

Doughnuts, with Hop Yeast. ... 137

Doughnuts, without Yeast . 137

Doughnuts, Cream without Yeast 138

Doughnuts, Plain . 138

Doughnuts, Sour Milk, without

Yeast . 137

Busks, Miss Lester’s Tea . 137

Waffles . 138

CAKES AND CONFECTIONS

Almond Drops . 164

Almond Macaroons . 165

PAGE

Bride’s Cake . 144

Charlotte Busse . 142

Cheap Cake . 156

Chocolate Cake . 153, 154

Citron Cake . 155

Oocoanut Cakes . 159, 160

Coffee Cake . 161

Corn Stareh Cake . 156

Cream Cakes . 162, 163

Cup Cakes . 151

Delicate Cakes . 162

Diamond Bachelors . 162

Drop Cakes . 161, 162

Drops, Cocoanut . 160

Easy Cake . 164

Egg Kisses . 153

Francatelli’s Spanish Cake . 153

French Loaf Cake . 152

Frosting for Cake . 141

Fruit Cake . 142

Fruit Cake, Cheap . 143

Fruit Cake, Family . 143

Fruit Cake, Nougat . 143

Fruit Cake, Wisconsin . 143

Genoese Cake . 153

Ginger Nuts . 148

Ginger Snaps . 148

Ginger Bread, Sponge . 147

Gold Cake . 158

Hard times, Louisiana, Cake .... 155

Icing . 140

Icing, Boiled . 141

Icing, Boiled, Hot . 141

Icing, Chocolate . 140

Indian Cake . 156

Isabella Cake . 150

Jelly Cake . 145

Jelly Boll, Young Cook’s . 164

Jumbles . 152

Jumbles, Bing . 154

Lady Cake . 149

Lady Cake, White . 150

Lady Cake, Yellow . 149

Ladies’ Fingers . 155

Ladies’ Fingers, German . 154

Little Jessie’s Cake . 151

Loaf Cake, Plain . 153

Loaf Cake, French . 152

Maizena Cake . 146

266

INDEX

PAGE

Marble Cake . 152

Molasses Cake . 157

Naples Biscuit . 161

Pecan Cake . 160

Portugal Cake . 149

Pound Cake . 145

Pound Cake, Cocoanut . 159

Silver Cake . 157, 158, 159

Shrewsbury Cake . 161

Soda Cake . 156

Sponge Cake . 146

Sponge Cake, Jenny’s . 147

Sponge Cake, White . 147

Sponge, Ginger Bread . 147

Tipsy Cake . 163

Tea Cakes . 148, 163

Teacup Cake . 151

Trifles . 157

Velvet Cake . 162

Wedding Cake . 144

White Cakes . 149

Wine Cakes . 161

DESSERTS

Almond Meringue . 168

Ambrosia of Orange, etc . 185

Apple Compote . 168

Blanc Mange, Gelatine . 169

Blanc Mange, Maizena . 168

Charlotte Russe . 166, 167

Cheesecakes, Lemon . 182

Cheesecakes, Orange . 182

Cream, Barley or Sage . 180

Cream, Berry, Frozen . 180

Cream, Biscuit in Moulds . 179

Cream, Chocolate, Iced . 181

Cream, Orange . 179

Cream, Whipped, with Wine.... 174

Custard, Apple . 170

Custard, Boiled . 170

Custard, Coffee . 182

Custard, Lemon . 170

Dessert for a Delicate Person. . . 175

Egg-Nog . 185

Floating Island, without Wine. . 185

Glazing for Pastry . 171

Ice Cream . 178

Ice Cream, without Cream . 181

PAGE

Jelly, Calves’ Feet . 184

Jelly, Isinglass . 169

Jelly, Wine, for Gelatine . 183

Jelly, Yellow Custard . 183

Mange, Chocolate . 169

Oranges, Croquante . 173

Peaches and Cream, Frozen . 180

Pies or Pudding, Cocoanut . 177

Pudding, All-the- Year-Round ... 171

Pudding, Batter . 174

Pudding, Cabinet, Steamed .... 176
Pudding, Custard Cocoanut .... 178

Pudding, Delicious . 177

Pudding, Francatelli’s Lemon... 173

Pudding, Gelatine Snow . 172

Pudding, Macaroon, Iced . 175

Pudding, Meringue . 176

Pudding, Prince Albert’s . 177

Pudding, Roll, of Fruit . 175

Pudding, Suet . 175

Pudding, Transparent . 171

Queen’s Drops . 168

Sherbet, Lemon . 179

Sicilian Biscuit . 167

Tart, Lemon . . 174

Trifle, Apple . 172

Trifle, Delicious . 172

PUDDINGS, PIES AND MINCE MEATS

Apple Dumplings, Baked . 206

Apple Meringue . 203

Apple Pot Pie . 208

Apple Tarts, Marlborough . 206

Blackberry Pie . 194

Cranberry Pie or Tarts . 192

Cranberry Tart, with Apples .... 192

Cream, Tapioca . 207

Cream, Tapioca, Plain . 206

Directions for Making, etc. ..... 186

Dumpling Crust . 188

Huckle or Whortleberry Pie . 193

Lemon Pie . 191, 192

Mince-meat . 190

Mince-meat, for Christmas . 190

Mince Pie Meat . 189

Mince Pie Mixture . 188, 189

Mince Pie Mock . 191

Mince Pie, to fill, etc . 189

Mince Pie, without Meat . 190

INDEX

267

PAGE

Molasses Pie . 193

Orange Pie . 191

Pie-crust . 187

Pie-crust, Buttermilk . 188

Pie-crust, Family, Short . 186

Pork and Apple Pie . 193

Pudding, Baked Suet . 198

Pudding, Bird’s Nest . 201

Pudding, Delicious Bread . 204

Pudding, Cheap and Delicate. . . . 203
Pudding, Cheap Gingerbread. . . . 205

Pudding, Cottage . 202

Pudding, Country Batter . 202

Pudding, Crow’s-Nest . 202

Pudding, French Fried . 205

Pudding, Lempn . 198

Pudding, Marlborough . 205

Pudding, My Own . 205

Pudding, Parisian . 200

Pudding, Plain, without eggs or

wine . 197

Pudding, Plum, Boiled . . . , - 194

Pudding, Plum, Cheap . 197

Pudding, Plum, Christmas . 195

Pudding, Plum, Cottage . 196

Pudding, Plum, Plain, for Chil¬
dren . 197

Pudding, Plum, Six-Ounce . 194

Pudding, Plum, without Flour. . 196

Pudding, Quickly Made . 204

Pudding, Rice Meringue . 203

Pudding, Soufflee . 199

Pudding, Soufflee, Omelet . 200

Pudding, Sweet Potato . 198

Pudding, Temperance Cabinet,

Iced . 199

Pudding, Very Rich . 200

Puff -Paste . 187

Rice Milk, for Children. . 207

Rice Custard . 207

Supper Dish . 207

PRESERVES, SYRUPS AND FRUIT JELLIES

PAGE

Fruit, To Candy . 220

Fruit, To Green, for Preserving,

etc! . 210

Hints on Preserving . 209

Huckleberries, Preserved . 214

Jam . 218

Jam, Tomato . 219

Jellies, Apple, without Water. . . 218

Jellies, Blackberry . 218

Jellies, Crab Apple . 217

Jellies, Fruit, To Make . 216

Jellies, Lemon . 217

Limes, Home-made . . 214

Marmalade . 220

Marmalade, Orange . 219

Marmalade, Orange, with Honey. 219

Orange, Myrtle, Preserve . 214

Peach Compote for Dessert . 213

Peaches, To Preserve . 210, 211

Pears, To Preserve . 212

Pineapple Preserves . 212

Plum Preserves . 214

Preserves, To Make . 209

Pumpkin, Candied . 220

Syrup Orange . . 221

Syrup, Orgeat, without Orange

Flowers . . . . . 221

Watermelon Preserves . 215

BRANDIED FRUITS, WINES AND CORDIALS

Apricots in Brandy . 222

Apricots and Peach Wine . 223

Blackberry Cordial . 225, 226

Blackberry Wine . 225

Champagne Punch . . ... 227

Fruit, Mixed, Wine . 225

Orange, Sour, Wine . 224

Orange and Lemon Wine . 224

Peaches in Brandy . 222

Peaches and Apricots in Brandy 223
Raisin Wine, with Elder Flowers 224

Raspberry Cordial . 226

Temperance Beverage . 227

Tomato Wine . 227

Apple Compote for Dessert . 213

Apples, Crab, To Preserve Green. 213

Citron, Preserved . 211

Fig Preserves . 214

DELICATE PREPARATIONS FOR THE SICK
AND CONVALESCENT

Almond Custard . 234

Apple Tea, or Water . 229

268

INDEX

PAGE

Apples, Baked . 229

Arrowroot Blanc-Mange .... 229, 230

Arrowroot Gruel . 230

Barley Water . 228

Beef Tea . 229

Carrigeen Moss . 232

Chocolate Caramels . 235

Dimples . 235

Jaune Mange . 232

Jelly, Lemon, without Lemons.. 233

Jelly Wine . 232

Ladies’ Fingers, German . 234

Milk Punch as a Restorative. . . . 229

Milk Porridge . 230

Prunes, Stewed . 232

Rusks, for Convalescents . 235

Sangaree, Wine . 231

Sherbet, Orange . 233

Sherbet, Strawberry . 233

Sponge Cake Pudding . 234

Syllabub . 231

Syllabub, White Wine . 231

Tapioca Milk . 230

Tapioca Pudding . 231

Tartaric Acid Instead of Lemons 233

Toast Water . 228

Water Gruel, of Corn Meal or Oat
Meal . 228

COFFEE, TEA, CHOCOLATE, ETC.

Chocolate, to make . 236

Coffee . 237

Coffee Cream . 237

Tea, Green and Black . 236

CANDIES AND CREAM DROPS

Almonds, to Blanch . 240

Candy, Cream . 238

Candy, Cocoanut . 241

Candy, Molasses . 239

Candy, Pop-Corn . 238

Candy, Sugar . 240

Caramels, Boston . 243

Caramels, Chocolate . 242

Chocolate Paste for Cake . 239

Drops, Chocolate Cream . 241

Drops, Lemon . 240

Drops, Sugar . 243

Everton Toffy . 240

Kisses, Chocolate . 242

Kisses, Sugar . 243

p

Louisiana Orange-Flower Mac¬
aroons . . .

Marsh-Mallow Paste .

Pop-Corn Balls .

CHEFS D’OEUVEE

Absinthe, How to Mix .

Absinthe and Anisette .

Absinthe and Sugar .

Biscuit Glace for Twenty .

Bouille-abaisse .

Brule, Grand, a la Boulanger . . .

Brule, Petit .

Browned Snipe a la Fauvet. . . .

Cocktail, Champagne .

Cocktail, New Orleans style .

Cocktail, Royal (Moran’s Own) .

Cocktail, Spoon .

Crayfish Bisque a la Creole .

Gin Fiz, No. 1 .

Gin Fiz, No. 2 .

Juleps, Mint .

Ponche Romaine .

Pousse Cafe, No. 1 .

Pousse Cafe, No. 2 .

Pousse Cafe, No. 3 .

Pousse Cafe, No. 4 .

Punch, Fancy .

Punch, Jamacia Rum .

Punch, Parlor (Moran’s) .

Punch, Whiskey, Plain .

Red Snapper a la Chambord ....

Rum, Hot Spiced .

Salade a la Russe .

Soupe a la Reine .

Squirts .

Suississe .

Toddy, New Orleans .

Toddy, Virginia .

Wines, The Service of .

Hints on Cooking .

HINTS ON HOUSE CLEANING

Fading, To Prevent .

Fruit Stains .

Ivies for Inside Decorations ....

Soap Boiling, etc .

Soap Hard, for Household Pur¬
poses .

Washing Mixture .

LIBRARY USE

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